” Yum” is the only word that comes to mind when I think of these deep fried sins. A plateful of these tiny, little, golden brown cuties will vanish within no time… You can serve them on their own or as side with rice-rasam they are going to satisfy you either way.
Yes..you guessed it right. Today it is a deep fried tea time snack that is getting posted in this space. I had kept a bunch of long beans just to make these pakodas. Long beans is a delicate veggie having black eyed beans covered with green skin which normally cooked at my home as avial or long beans stir fry. This time I deliberately reserved a bunch for making long beans pakoda. During auspicious occasions and ceremonies of Udupi, cooking does not involve onions. Other vegetables like long beans, lady’s fingers or plantains are used in making such pakodas which are usually served as side dish with rice and rasam.
I was absolutely fascinated to cook long beans pakoda for the lunch yesterday, which looked amazingly cute in golden brown color with green long beans popping out in between. Believe me, photographing these little cuties made me forget my lunch and my hands were itching to see and edit the snaps. Move on with the simple and straight forward recipe of long beans fritters.
Meet you all with one more interesting recipe. Till then bye.