Friday, March 13, 2009

Chapparadavare Palya (Indian broad beans stir-fry)

During my primary school days, when we were staying in Mysore, my mom used to plant vegetable seeds at the backyard. One such creeper was Chapparadavare (Kannada word for Indian broad beans). So, naturally, my mom used this vegetable very frequently in her dishes. In fact, we were so fed up with this vegetable that we used to pick the vegetable from the messy creeper & pass it to our neighbors & friends !! These memories are as green as the veggie itself ;)
I don’t remember eating much of that vegetable after we moved out of Mysore. Recently, when I called my mom, she said, she has again planted the chapparadavare creeper in our backyard (this time it is not in Mysore). I couldn’t wait long to eat that, hence, visited the Indian vegetable market here, picked tender chapparadavare (just like the way I picked from the creeper) & prepared it yesterday night. Do I need to mention, how much I relished it? I wont, I will leave it your imagination:-p

Ingredients:

Indian broad beans/chapparadavare kayi : 400gms
Green chilli : 2 nos
Curry leaves : 4-6 chopped
Cooking Oil : 1 tbsp
Mustard Seeds : ½ tsp
Urad dal : 1 tsp
Channa dal : 1 tsp
Salt : According to taste
Lemon juice : 1 tsp
Chopped cilantro : 1 tbsp (for garnishing)
Grated coconut : 4tbsp

Method:
  • Wash the broad beans thoroughly in water, remove the tip of the vegetable (both ends, just like we remove for french beans or double beans),chop them into 1cm sized pieces (Keep a close watch on the vegetable as very few may contain worms)
  • Heat a broad pan, add oil to it, when oil is hot add mustard seeds & then urad dal, channa dal, curry leaves in the same order, allow the dals to change the color.
  • Add green chilli & add the chopped vegetables, cook the vegetables in oil for a minute. Then add ½ cup of water & allow the vegetable to cook on medium flame (Keep observing the water, if the vegetable becomes very dry & still not cooked, pour some more water).
  • When the vegetable is almost cooked, add salt & continue cooking.
  • Once the vegetables become soft & cooked properly, switch off the flame, add lemon juice, coriander leaves, coconut & mix well.
  • Serve it as a side dish for rice or chapathi/roti.