Cluster Beans with Garbanzo
Goru Chikkudu Kaya Senagala Vepudu.
Cluster beans / guar is chopped into inch size pieces and either boiled or steamed till soft. Boiled cluster beans and cooked chickpeas are fried in tempered oil along with spices and dals. Cluster beans with garbazo can be wrapped in a thin roti or can be served with steamed rice.
Makes: around 3 Servings of Cluster Beans with Garbanzo.
Ingredients:
Cluster Beans 2 Cups (Chopped)
Cooked Garbanzo / Chickpeas 1 Cup
Garlic 2 Cloves
Coriander Powder 1 tsp
Turmeric Powder a Pinch
Red Chili Powder 1/2 tsp
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Wash, remove little bit of both ends and chop cluster beans into inch long bits.
Peel and grate the garlic cloves.
Bring to boil 2 cups of water, add chopped cluster beans.
Boil till cluster beans are just cooked but still holding its shape.
Strain and keep aside.
Alternatively, steam the cluster beans till just soft.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add grated garlic.
Stir briefly, add garbanzo and cluster beans.
Fry for couple of minutes, add turmeric powder, coriander powder and salt.
Stir fry for a minute and remove from heat.
Stir in red chile powder and remove the curry onto a bowl.
Serve cluster beans with garbanzo with steamed rice.
Notes: Make sure to cook the cluster beans / guwar well.
Suggestions: If the cluster beans are not cooked properly, put them back on heat, add a splash of water and cook covered on low flame till done.
Variations: Also cook both cluster beans and garbanzo in a pressure cooker separately.
Other Names: Goru Chikkudu Kaya Senagala Vepudu, Cluster Beans with Garbanzo.
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Masala Yard Long Beans
Bobbarla Masala.
Yard long beans are chopped up and boiled in water till soft. Oil is tempered with spices and onion and tomato are cooked in it. Boiled yard long beans are then added to the gravy and cooked on low heat till done. Finally garam masala is added to the finished beans and garnished with cilantro.
Makes: around 4 Servings of Masala Yard Long Beans.
Ingredients:
Yard long Beans 1 Cup Chopped
Onion 1
Tomato 2
Green Chiles 2 – 3
Sesame Seeds 1 tbsp
Ginger Garlic Paste 1/2 tsp
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/4 tsp
Garam Masala 1/2 tsp
Cilantro few Sprigs
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Wash, snap both ends of the fresh beans and chop them into inch long pieces.
Bring to boil few cups of water, add chopped beans and salt.
Cook till beans are just soft but firm.
Strain the cooked green beans and keep aside.
Wash and finely chop the cilantro.
Remove stems, wash and slice the green chiles.
Peel, remove ends and roughly chop the onion.
Wash and finely chop the tomatoes.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Then add coriander powder, red chilli powder, turmeric powder and salt.
Stir in cooked beans and chopped tomatoes.
Cook covered till beans and tomato is cooked well.
Finally stir in garam masala and remove from heat.
Garnish with cilantro and serve masala yard long beans with steamed rice or with roti.
Notes: Make sure yard long beans are cooked well.
Suggestions: Make the curry more mushy by cooking it for 10 – 15 more minutes.
Variations: Check out the fresh beans tag for variations.
Other Names: Masala Yard Long Beans, Bobbarlu Masala.
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