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

Gawar Beans with Goda Masala

Mattikayalu (Gawar)
Gawar Beans (Mattikayalu, Cluster Beans)

Gawar beans seem to be purely Indian vegetables. I came to this conclusion only because I have never seen these beans in any other grocery places. Not Chinese, nor Thai, with whom we share many vegetables. Even though they are very common at Indian ritu bazaars (farmer markets), they are a rare find at Indian grocery shops here in US. I happen to like gawar beans very much. So whenever I see them, I buy a whole bunch, for at least two days’ curry-worthy. For the first-timers, the beans are easy to identify. They have a distinct flat appearance. Pale green and thin skinned ones with undeveloped seeds are best for cooking. Gawar beans are crunchier than green beans and have a slightly tougher texture, and can take a little more cooking without getting mushy. They are great simply blanched, stir-fried, or cooked with flavorful sauces, and could be served hot or cold.

For today’s meal, I seasoned the blanched gawar beans with fresh coconut and ripe red chillies. And added goda masala at the end. One tasty kura was ready for chapatis.

Fresh Coconut and Blanched Gawar Beans
Fresh Coconut and Blanched Gawar Beans


Gawar beans - half pound, about two cups of cut beans
Red onion, finely sliced - half cup
Ripe red chillies, finely sliced - a tablespoon
Fresh coconut, grated - two tablespoons
Goda masala - one tablespoon
Turmeric and salt - ¼ teaspoon each, or to taste

Gawar beans:
String the beans, and pinch off the ends. Wash and cut or snap to one inch length pieces. Add them to boiling water. Cook for a minute or two and drain.

In a wide skillet, heat a teaspoon of peanut oil.
Add a sprig of curry leaves and pinch each - cumin and mustard seeds.
When seeds start to pop, add onions and ripe red chillies. Saute to crisp.
Add the blanched gawar beans. Stir in coconut, goda masala, turmeric and salt.
Mix and then cover the skillet. Cook for about five minutes.
Serve hot. Gawar beans kura tastes superb with chapatis / rice and dal.

Gawar Bean Kura
Gawar Bean Kura

Gawar beans are available, fresh and frozen at local Indian grocery shops, here in US.
From Telugu to English, Kura=Curry

Posted by Indira©Copyrighted in Indian Vegetables, Matti Kaayalu(clusterbeans) (Wednesday October 3, 2007 at 11:04 am- permalink)
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The New Home of Mahanandi:

Banana Biscuits (Mangalore Buns)

These habit-forming sweet banana biscuits are easy to like. I surely can say that judging from the speed at which they get gobbled up every time I make them.

The recipe is based on traditional Mangalore buns. Honeyed fragrance and creamy sweetness of banana could be felt and tasted, but it would not over-power the taste buds. A good and fun snack.

Banana Biscuit Dough Rolled and Cut to Squares

(for 20 to 25 small biscuits)

1 cup maida (or all-purpose flour)
1 ripe banana
2 tablespoons sugar
1 tablespoon melted ghee
¼ teaspoon cardamom powder
Peanut oil to deep-fry

Blend or mash banana and sugar to smooth consistency. Add to flour.
Stir in cardamom and ghee. Mix to prepare tight dough. Rest for an hour.
Divide the dough to lemon sized rounds and roll out each round to a thin circle.
Cut to squares like shown in the image and deep-fry to gold.

Regular chapati style pressing yields soft and chewy biscuits. For crispy and crunchy biscuits, press out the dough to thin.

If you’d like to take it up a notch, dip the fried biscuits in sugar syrup like we do in jilebi or roll them in sugar like beignets.

Banana Biscuits ~ for JFI:Bananas, Hosted by Mandira of Ahaar

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Bananas, Indian Sweets 101, Jihva For Ingredients (Monday October 1, 2007 at 7:52 pm- permalink)
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The New Home of Mahanandi:

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