Recipe for Saptige - Malnad / Malenadu Flat Beans Curry

In the quest to get you some authentic and yet somewhat lesser known recipes from Karnataka, this one is a flat beans curry. This recipe is from Malnad or Malenadu and a very simple stir fry curry using fresh beans. The main flavour here is that of garlic. Since avare / chikadi kai / flat beans / Indian broad beans (yes, they have tons of names) are in season and growing in plenty in my little kitchen garden, I am happy to put them to use in whatever way possible. I served this curry with steamed rice and cucumber sassive, and the whole meal came together in less than 30 minutes. You can make a more elaborate Karnataka themed meal with the recipes I have shared this month

Karnataka Themed Thaali / Menu Idea

Steamed rice

Pineapple Gojju - Sweet Sour Spicy Pineapple Curry

Mysore rasam - South Indian soup

Chana Gassi - Mangalorean Chickpeas Curry

Cucumber Sasive - Cucumber in mustard yogurt sauce

Saptige - Flat Beans curry

Yogurt / Dahi

Pickle

Papad

Recipe for Saptige - Malnad / Malenadu Flat Beans Curry

Recipe for Flat Beans Curry / Avarekkai curry / Chikadikai Curry

Adapted from The Taj Magazine - Vegetarian Cookbook - 2006

Recipe for Saptige - Malnad / Malenadu Flat Beans CurryIn the quest to get you some authentic and yet somewhat lesser known recipes from Karnataka, this one is a flat beans curry. This recipe is from Malnad or Malenadu and a very simple stir fry curry using fresh beans. The main flavour here is that of garlic. Since avare / chikadi kai / flat beans / In...

Summary

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  • Coursemain course
  • Cuisinekarnataka

Ingredients

Flat beans (or use any other beans variety)
200 grams
Turmeric
1/4 tsp
Salt
1/2 tsp
Cooking oil
1 tbsp
Red chillies
2
Mustard seeds
1/2 tsp
Asafoetida
Pinch of
Garlic, finely minced
4 big cloves
Small onion, peeled and sliced
1
Salt
to taste
Red chili powder (optional)
1/4 tsp

Steps

  1. Bring a pot of water to boil
  2. Meanwhile, wash and de-string the beans. Split them open, check that the beans are clean inside. Add the split bean pods to the boiling water with turmeric and salt. They will be nearly cooked in 5-7 minutes, depending on how tender the beans are. Drain and pat dry.
  3. In a kadai / wok, heat oil. Splutter mustard seeds, add chilies, asafoetida, curry leaves.
  4. Add garlic and onion, stir for 4-5 minutes on medium flame until onions are soft. Add the drained cooked beans, 1/4 tsp salt or to taste, and red chili powder if necessary

Serve with roti or with rice

for other beans variety cooking times may vary

This post is part of the project called 'theKitchenDivas' which will have a theme going for each month, wherein we will try to do a post a week. The theme for January 2015 is Karnataka Cuisine

You can find more Traditional Recipes from Karnataka by #TheKichenDivas

Khara Baath by FunFoodFrolic

Mangalorean Padengi Ghassi by Archana's Kitchen

(c) Nandita Iyer 2006-2015

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