Long beans subji (snake beans – subji)

Long beans subji  (snake beans – subji)  – Recipe serves 3-4


2 cup small cut long beans (about ¼ inch length wise)

1 ½ tablespoon oil

½ teaspoon black mustard seeds

Pinch of asaefotida

½  teaspoon cumin seeds

¾ teaspoon ajwain seeds (carom seeds)

½ teaspoon turmeric powder

1 ½ teaspoon red chilli powder

1 teaspoon salt or per taste


  1. Heat oil in a frying pan on medium high
  2. Add mustard seeds and let it splutter. Once settled add asaefotida, cumin and ajwain seeds. Let splutter and settle. Then add turmeric powder.
  3. Now add the cut vegetable and stir well to mix the oil and spices evenly.
  4. Cover with a deep bottom dish (such as ½ inch deep) and cook for 2-3 minutes on medium-high heat.
  5. Remove cover and add red chilli powder. Stir well. Then add salt and stir again.

TIP: adding chilli and coriander powder in slightly cooked vegetables avoids burning of these spices when water is not used in the recipe – See picture

6.  Cover again and pour ½ cup water over the covered dish and cook on medium –low heat for 15-18 minutes, stirring occasionally.

TIP: adding water over the covered dish forms steam while cooking which helps in the vegetable to turn out softer and retain moisture without use of more oil.

7.  Check if cooked after 15 minutes by using the sharp edge of a spatula to softly cut the beans into two. If it cuts easily it is cooked. Then remove cover and stir well. Cook for 1-2 minutes open by stirring continuously.

8.  This dish is served with Roti/Chapati and Cut Ripe mangoes or aam ras (thick-sweetened ripe mango puree) during summer in India!!!!


2 Responses so far »

  1. 1

    Raj said,

    I have been searching for an English name for the “choli dana” – I learned from your webpage that it is called “snake beans”.

    Your recipe is great, and appears very similar to how my mom makes shak. In the USA I miss that home-cooked wonderful “choli dana shak”.

    Thanks for your posting.

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