150g long beans/kacang panjang - cut into 1 1/2 inch length. 1 (abt 90g) onion - sliced thinly 1/2 cup fresh milk (can replace with coconut milk) 1 1/2 tsp cumin seeds 1 1/2 tsp turmeric/kunyit powder 2 sprigs curry leaves 3 tbsp olive oil salt to taste
When oil is heated, fry the onion to soften for about 3-4 min. Add cumin seeds and continue to stir for 2-3 mins. After this, add all the ingredients inside. Stir and let the long beans soften in milk. Once the gravy becomes thick, remove from heat.