Chori Nu Shaak

Chori nu shaak or chora nu shaak is a Gujarati recipe for yardlong beans. It is a vegetarian main dish served with fresh roti or rice and made quickly  - perfect for busy days!

Chori nu shaak or Indian yardlong beans in a pot.

Chori nu shaak is one of those dishes I grew up eating regularly, so this is definitely a tried and tested recipe.

Yard long beans, also called Chinese long bean, cowpeas or chawli na dana, are slender green beans with a slightly sweet taste and a crisp texture.

This quick dish in Gujarati style has simple main ingredients like commonly used Indian dry spices, garlic, and tomatoes. An alternative version I make at home uses corn in place of tomatoes, which is further described below.

Explore 10 basmati rice recipe ideas to serve with this dish.

Whole and chopped chinese green beans.
Chori or yardlong beans are the main ingredient.

Ingredients

➜Yardlong Beans (Chori): Fresh and tender beans chopped into bite-sized pieces.

➜Garlic: Adds a rich and aromatic flavor to the dish. Use minced or finely chopped garlic.

➜Tomatoes: Provides a tangy element to balance the flavors. Chop the tomatoes finely.

➜Spices:

  • Mustard Seeds (Rai): For tempering and a mild, nutty flavor.
  • Cumin Seeds (Jeera): Enhances the overall aroma and taste.
  • Asafoetida (Hing): A pinch for umami flavor.
  • Turmeric Powder (Haldi): Adds a warm color and subtle earthy taste.
  • Cumin-Coriander Powder: A blend for depth of flavor.
  • Salt: To taste.
  • Sugar: Balances the acidity of tomatoes.
  • Red Chili Powder: Adjust according to your spice preference.
Indian spices in small plates.

Preparation

  1. Finely chop garlic.
  2. Cube tomatoes into 1-inch pieces. I don’t like to cut them too small because they will turn super mushy and watery.
  3. Cut the ends off that yardlong beans. Then chop into about 1/2-3/4 inch pieces.
Chopped garlic in a gold rimmed plate.
Finely chop garlic cloves.
Chopped tomatoes in a bowl.
Chop tomatoes into approximately 1 inch pieces.
Chopped yard long beans in a bowl.
Cut into 1/2-3/4 inch pieces.

Making It

  1. Heat Oil:
    • Heat oil in a pan over medium-high heat
  1. Tempering:
    • Add mustard seeds and cumin seeds to hot oil.
    • Allow them to sizzle for a 10-15 seconds.
  2. Add Garlic:
    • Add finely chopped garlic to the tempered oil.
    • Sauté until just beginning to turn golden brown.
Cumin seeds sizzling in oil in a pan.
Heat oil on medium-high and add cumin seeds. Let them sizzle for 10-15 seconds.
Chopped garlic added to pan.
Add garlic to pan and let saute until it begins to brown. Then, turn down heat to medium-low.
  1. Add yardlong beans and spices except sugar.
    • Sprinkle turmeric powder, red chili powder, and coriander powder over the vegetables.
    • Add cubed tomatoes and chopped yardlong beans to the pan.
  1. Add one cup of water, cover, and cook
    • Turn the heat to medium-low heat  and cover the pot
    • Let cook for about 10-12 minutes
Yardlong beans and spices in a pan.
Add yardlong beans, turmeric, salt, and red chili powder to a pan. Add one cup water and mix. Cover and cook 10 minutes.
Water added to a pot with yard long beans.
Add one cup water. Turn down heat. Cover and cook.
  1. Tomatoes and sugar
    • Add tomatoes and sugar, mix well. Cover and cook three more minutes.
  1. Garnish (Optional):
    • Garnish with fresh coriander leaves if desired.
Tomatoes and sugar added to pan.
Add tomatoes to pan along with sugar. Mix well. Cook for three more minutes.
Chori nu shaak a Gujarati style yard long bean curry in a pot.
Optionally garnish with cilantro or finish with a squeeze of lemon juice.

Variations

1. Chori and Corn Shaak:

This variation introduces corn kernels’ sweet and crunchy texture to the dish.

The sweetness of corn complements the savory flavor of yardlong beans, creating a balanced and flavorful combination.

The corn adds a vibrant touch to the dish, making it visually appealing.

To make this version, simply swap out corn for the tomatoes. The remaining ingredients are the same!

Chori and corn nu shaak in a pan.
This is a family favorite variation with beans and corn.

2. Chori and Potato Shaak:

Potatoes bring a hearty and starchy element to the Chori nu Shaak, making it more filling.

The combination of yardlong beans and potatoes provides a satisfying mix of textures, with the beans offering a slight crunch and the potatoes adding a creamy consistency.

The potatoes absorb the spices and flavors, enhancing the dish’s overall taste.

Serving Suggestions

For a complete meal, you could serve it as part of a Gujarati thali with a side of lentil soup (dal).  You could also serve it as a side dish alongside other main courses.

With Rice:

  1. Steamed Rice:
    • Serve Chori nu Shaak over steamed basmati rice for a simple pairing.
  2. Jeera Rice:
  3. Pulao:
    • Pair with vegetable pulao for a convenient one-pot meal.

With Bread:

  1. Roti or Chapati:
    • Ideal with these soft Indian flatbreads.
  2. Naan:
    • Pair with naan for a rich and flavorful combination.
  3. Paratha:
    • Enjoy with flaky and indulgent paratha.

Sides:

  1. Raita:
    • Include a side of cucumber or mint raita for a cooling effect.
  2. Pickles:
    • Serve with Indian pickles or chutneys for added tanginess.
  3. Fresh Salad:
    • Enjoy with a crisp cucumber, tomato, and onion salad.

Enhancements:

  1. Lemon Wedges:
    • Add a squeeze of fresh lemon juice for a citrusy kick.
Chori nu shaak or Indian yardlong beans in a pot.

15-Minute Chori Nu Shaak Indian Yardlong Beans Recipe

Shilpa Joshi
Chori nu shaak or chora nu shaak is a Gujarati recipe for yardlong beans. It is a vegetarian main dish served with fresh roti or rice and made quickly  – perfect for busy days!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Gujarati, Indian
Servings 4 servings
Calories 119 kcal

Equipment

  • 1 pan
  • 1 cutting board
  • 1 knife

Ingredients
  

  • 3 tbsp canola oil or other neutral oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp asafoetida
  • 5-6 clove garlic 22g, chopped finely
  • 4 cup chori or long yard beans chopped 505 g
  • 1 tsp salt
  • 1 tsp red chili powder
  • tsp cumin coriander powder
  • ½ tsp turmeric powder
  • 1 tsp sugar
  • 2 tomatoes chopped into about 1 inch pieces

Instructions
 

  • Heat oil on medium-high and add cumin seeds. Let them sizzle for 10-15 seconds.
  • Add garlic to pan and let saute until it begins to brown. Then, turn down heat to medium-low.
  • Add yardlong beans, turmeric, salt, and red chili powder to a pan. Add one cup water and mix. Cover and cook 10 minutes.
  • Add tomatoes to pan along with sugar. Mix well. Cook for three more minutes.
  • Tomatoes will become softer but not break apart completely. Optionally garnish with cilantro and serve warm.

Nutrition

Calories: 119kcalCarbohydrates: 5gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 594mgPotassium: 186mgFiber: 1gSugar: 3gVitamin A: 665IUVitamin C: 10mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!

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