Long Yard Beans Sabzi / Chawli chya Shenganchi Bhaji


This is a traditional Konkan recipe that’s healthy, quick and easy to make with fresh spices easily available at home.This is one of my favourite sabzis. It has the basic Konkan style kanda khobra miri cha vatan as its called in Marathi ie a ground paste of onion coconut and black pepper which gives flavour to this simple sabzi.



  • 250 gms approximately 2 1/2 cups fresh green long beans broken by hand into 1″ pieces taking care to remove the strings(thready lining) and then rinsed
  • 1 1/2 tbsp freshly grated coconut
  • 4 black pepper 
  • 1/2 small roughly chopped onion
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1/8 tsp turmeric powder
  • 3 to 4 green chillies(adjust to spice required)slit lengthwise
  • 1 tbsp freshly grated coconut to garnish


  • Heat oil in a non stick/ ceramic pan. Add mustard seeds, when they splutter add asafoetida, turmeric and green chillies, mix well, add broken long beans,saute well till the spices coat the beans. Add water, salt just enough to cook the beans. Cover with a steam release lid and let the beans cook.
  • Grind 1 1/2 tbsp coconut, black pepper and onion without adding water into a coarse paste. When the beans are just done and the water has evaporated add the ground paste and mix well till it coats the beans. Garnish with freshly grated coconut.
  • Serve hot as a side dish with polis/chapatis or even dal rice.


  • This is a dry sabzi. Add water just enough to cook the beans. The beans taste best if just cooked NOT overcooked, so add water accordingly. The quantity of water to be added depends on how tender the beans are. So first add water just enough to cover the beans and once it evaporates check the beans between your fingers, if its still hard then add a little more water and cook it.The beans should be soft but not mushy.
  • If you want the sabzi to be less spicy cut down on green chillies. DO NOT skip black pepper because it is the mix of coconut, pepper and onion that gives the perfect Konkan flavour to the sabzi.

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    1. Thanks Gayatri 🙂

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