For our lunch, tried this cluster beans with roasted gram method and it is simply superb. Similarly, last week tried the same powder with broad beans, liked it too.

Instead of adding coconut or paruppu usili, this is really a good change. But, the red chillies, cant believe(7 or ; at the same, the color is so catchy. Since we dont take that much spiciness, have to put only 2 and hence, the color is only missing.

And, with broad beans, tried the peanut, jeera, chilli powder & tamarind paste version too, very yum. Thank you so much.

I discovered your blog as a lonely and homesick Telegu on deputation in the US and feel in love with the food of my childhood. Can you help me out? I’ve been trying to find the common English name and the Hindi name for a type of green with which we make “bachala kora” in the south. I live in Delhi and want to grow it in a pot, but can’t find the name with which I can ask for it at a nursery.

Indira replies:
Hi Mala,
I am sorry but I don’t know the English name of ‘Bachala koora’. Did you do a Google and Yahoo search? We don’t get it here where I live in US so I’ve no idea about the name of auku koora. I love bachali aaku, particularly the bajjis and pappu we prepare with it.

I made this curry yesterday for dinner. I added one tomato and followed the same recipe as yours. It tastes very good. I am planning to try the same recipe for chikkudukaya (broad beans) too.

Not sure if comments on old posts are easily visible to you, but I tried this today, and it came out very well.

Thanks for sharing these recipes! This web site is a delight and I’m here almost daily.

Hi Sushama: Here is the link for Jaggery-tamarind candy.
link.

Swapna and Priya: Thanks!:)

Archana: Thanks and coming from you means a lot.

Hi Lakshmiammal: Thanks and please check ‘foodblogging?’ under ‘questions?’ in the sidebar. You will find tips on how to get the white balance. Hope that helps.

Praveena: Really, I have never heard of majjiga version. I will definitely try it perhaps next summer. Thanks for sharing, Praveena.

Shankari: You mean paruppu usli? Actually I prepared paruppu usli with some leftover beans yesterday.:) I’ve got the recipe last year from Shammis - Food, in the main blog. It’s another good way to prepare these beans.

Bhargavi: Thanks for your comments in previous post. I didn’t want to engage in that discussion anymore and kept all comments unrelated to recipe under moderation. My apologies.I will call you tomorrow and happy Deepavali.
Pulusu, I’d love to try that one too. Thanks Bhargavi.

Faffer: Sorry for being so late. I was little busy yesterday and by the time I checked my comments, it was already midnight for you in Pittsburgh.:)
Yes, this masala powder and dondakaya also taste great, only thing is make sure that dondakaya pieces are fried(cooked) properly ( They take long time to cook when compared to these gawar beans) before adding the masala.

Hi Krista: I purchased these beans from a Indian grocery shop here in Seattle. They are a regular item in most Indian grocery shops in US, both fresh and frozen.

D and Chitra: Thanks.

Tweety, MB and Pinky: Thanks and Happy Deepavali to you too.

Linda: Ayurvedic articles on these beans mention that this vegetable is good to control blood sugar levels. One other vegetable they mention is Karela/bittergourd. I read your post on blood sugar, thought you would be interested to know.
Yes, they don’t taste that good overcooked and also pick young ones like the ones in the photo. The mature with prominent seeds, taste somewhat bitter too.

Hi Meena: Looks like Kosta and Rayalaseema regions have different names in Telugu for the same vegetable.

Hi Asha: Thanks. Subha Deepavali to you and to your lovely family!