This is a great dish to make in late August when you have a glut of beans that cannot be picked fast enough and are becoming quite tough and need extra boiling time to soften and bring out the flavour. The climbing bean would have to be one of my favourite vegetables growing in the garden. Once they are at their peak, they continue to produce at a fast and furious rate. In Europe, I grow the runner beans, which have proven to do the best, being most resilient and tough in this odd, unpredictable, misty Sintra climate. They also produce the most beautiful ivory and cream flowers.
Before leaving for our Summer holiday, I planted a second round of climbing beans, hoping to extend the season, but alas, only two came up. Fortunately, I also threw in a bed of very old French beans to clean out my seedbox. To my surprise, all sprouted with robust enthusiasm and are close to picking in two weeks; I hope the weather stays warm as we edge our way into early Autumn. This has been the warmest and driest summer since arriving in Portugal, and the garden rejoiced.
This dish may be used as a condiment or independently served with rice, chapati or poori. It strengthens the body, is easily digested and is suitable for all constitutions, daily and throughout all seasons.
Green Bean Palya
The chilli commonly used in South Indian cooking is the Byaadagi chilli, which is known for its deep red colour. It is relatively sweet and less spicy. If you are unsure about the level of spice of the chilli you are using, leave it whole or cut it in half.
preparation 30 minutes
serves 4
Our teacher, Ganapati Aarya, shared the recipe as part of the Jivana Yoga Program.
ingredients
4 cups /420g green beans
1½ cups/375ml water
1 tsp fine rock salt
2 tsp jaggery/sugar
5 Tbsp/30g dried shredded coconut
½ cup coriander leaves, chopped
voggarane
¼ cup/60ml peanut/melted coconut oil
1 tsp black mustard seeds
1 Tbsp split channa dal
1 tsp split urad dāl
1 tsp cumin seeds
2 medium, mild dried red chillies, chopped
⅛ tsp hingu powder (asafoetida)
½ tsp turmeric powder
20-25 fresh curry leaves
preparation
- Wash, top-tail, and chop the green beans into small uniform pieces. Measure out the spices for the voggarane and set aside.
prepare the voggarane
- In a heavy-bottom skillet, over medium heat, pour in oil and add the mustard seeds. When they turn grey and pop, turn down the heat and add the channa and urad dāl, cumin seeds, chillies, and asafoetida. Fry until the channa and urad dāl have turned golden brown. Add the turmeric powder and curry leaves and fry for a few seconds.
- Add the beans, water, salt, and jaggery. Stir to combine and simmer rapidly on medium heat until the beans have softened—15 minutes. If you want a firmer bean, simmer for less time.
- Turn off the heat and stir in the dried coconut and coriander.
- Allow to sit for 5 minutes in order to cool slightly and enhance the flavours—taste, adding more salt or jaggery as needed.
variation
Lemon juice can be added at the end of preparation for a different taste. This variation is recommended when eating with rice.
Goodness shared from Stacey
