Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Mattikayala Kura (Gawar Beans Curry)

Mattikayalu (Gawar)
Mattikayalu or Gawar Beans

Gawar or Mattikayalu, the beautiful pale green colored beans, they may not be as popular as regular green beans, but they have a serious following among Indians. Nutty, delicate, mellow ruchi (flavor) of gawar beans has an addictive quality and when seasoned with Indian ingredients, they literally shine and become quite irresistible. No wonder this old-world vegetable continues to be popular and available in Indian grocery shops even here in US. Guar gum, an extract of gawar is also a popular additive in frozen dairy products like icecreams, custards etc, it seems. Labels of these commercial products often list guar gum as an ingredient. Using secret ingredients like these may be the reason why we could never recreate the store-bought icecream taste at home and why we love to shop for these products, I think.

These gawar beans with their somewhat thick skin are best when steamed or blanched, which allows to retain their characteristic crunchiness and maximum ruchi by preserving vitamins, minerals that would be lost with plain boiling. String the ends, cut the beans and steam cook them. Saute them with masala powder of your choice for few minutes. A delicious curry for white rice/chapati would be ready.


Steam-Cooked Gawar Beans, Dalia, Dried Red Chilli and Cumin ~ Ingredients for Gawar Bean Curry

Recipe:

Gawar beans, ends stringed and cut into one inch pieces - 3cups
Medium sized onion -1, cut into small pieces
For Masala Powder:
¼ cup of pappulu (dalia or roasted chana dal)
6 to 8 dried red chillies
2 garlic cloves
1 teaspoon of each - cumin, dry coconut powder
¼ teaspoon of salt or to taste -
Grind them all to smooth powder without adding water
For popu or tadka:
1 tsp of peanut oil
1 tsp of each - cumin, mustard seeds, minced garlic and few curry leaves

Take cut gawar beans into a steamer basket and steam over a pot of boiling water, covered, until they reach the softness you desire or for about 5 minutes. Or drop them in hot boiling water, keep them covered for about 2 to 3 minutes and quickly drain them in a colander. Do not overcook, they become flabby and tasteless.

In a wide skillet, heat peanut oil. Add and saute popu or tadka ingredients, onions and steam-cooked gawar beans, in that order for few minutes. Sprinkle in the masala powder and also quarter teaspoon of each - turmeric and salt. Mix and cook them covered for about 10 minutes, on medium-low heat, occasionally stirring in-between.

Tastes great with rice and with chapati.


Gawar Bean Curry with Red Onions and Spicy Dalia Powder

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Matti Kaayalu(clusterbeans) (Wednesday October 18, 2006 at 11:11 am- permalink)
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