8:11 AM
Sensible Vegetarian
Hyacinth beans come in two different colors purple and green and they are a very popular vegetable
in India. The immature pods are low in calorie and a good source of Vitamin A & C and once matured
the seeds are similar to kidney beans as far as nutrition profile is concerned. For now try this nutritious,
high fiber curry and enjoy. You can find this hyacinth bean in the Asian Indian store.
Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 4
Ingredients
Hyacinth beans – 3 cups (Chopped into long thin strips)
Mung bean (split yellow dry) – 1/4 cup
Red chili – 1 or increase this as per your taste
Mustard seeds – 1/2 tsp
Urad Dal split – 1 tsp
Curry leaves – 3 to 4
Coconut oil – 2 tsp
Asafoetida – pinch
Turmeric powder – 1/2 tsp
Grated Coconut – 1/4 cup(optional)
Water
Method
1) Rinse, wash, peel the edges of the hyacinth bean. The edges will be little stubborn and cut
and peel it on both the sides.
2) Chop them into thin strips similar to the way you chop the regular green beans.
3) Heat a pan, add oil and once the oil is hot add the mustard seeds.
4) Once the mustard seeds stop spluttering, add red chili, asafoetida powder, urad dal and curry leaves.
5) Once the urad dal is slightly brown, add the chopped hyacinth beans, Mung beans, turmeric
powder, salt and 1 cup of water.
6) Cover and cook till done and add more water if required and cook till it becomes a dry
curry and all the water evaporates.
7) Add grated coconut, mix evenly and serve.
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