Long beans or yardlong beans, is a popular vegetable in Kerala households. Known for its long, slender green pods, achinga is rich in fiber, protein, vitamin C, and essential minerals, making it a healthy addition to daily meals.
In Kerala cuisine, achinga is often cooked as achinga payar thoran (stir-fried with coconut), added to curries, aviyal, or combined with potatoes and other vegetables. Its crisp texture and mild flavor make it a versatile ingredient that blends well with spices and coconut-based preparations. Nutritious, low in calories, and tasty, achinga is a staple vegetable in South Indian cooking.
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