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
Ingredients
- 200 grams beans flat (or use any other variety)
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1 tbsp cooking oil
- 2 chillies red
- 1/2 tsp mustard seeds
- Pinch asafoetida of
- 4 big cloves garlic , finely minced
- 1 onion small , peeled and sliced
- to taste Salt
- 1/4 tsp chili powder red (optional)
Instructions
- Bring a pot of water to boil
- 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.
- In a kadai / wok, heat oil. Splutter mustard seeds, add chilies, asafoetida, curry leaves.
- 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
Notes
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