In Goa we get lovely beans they are long beans, called Waal aplenty and it made quite often. Its health benefits are well known. In Goa a lot of coconuts are used generally these bean are cooked with a little oil, mustard, onion, green chillies and lots of coconut.
How often can you eat this? Especially when a person like me is used to all chatk matak dishes! So I do not enjoy this veggie. So I cannot cook it… Simple! I enjoy something I cook it well, well reasonably well!! So now we do not buy long beans or Waal at least not to cook. Hubby may buy them but he likes to eat them raw.
He was quite surprised when I walked in from my evening walk with these beans. He knows me well now so when I said leave them alone he was expecting me to dish up something new and more palatable. 😀
Palatable for me! LOL!
Adapted from The Taj Vegetarian Fare at the Taj
- 1 bunch of long beans or Waal
- A pinch of cooking soda
- 1 tbsp Butter
- 1 tbsp olive oil
- 10 cloves garlic, crushed
- 1 tsp red chilli powder
- ¼ tsp turmeric
- Salt to taste
- 2 cups boiling water
- Lots of ice
- Make small even sized pieces from the beans. (I had about 1 ½ cups of beans).
- Boil the water with salt and some cooking soda. (You can avoid the cooking soda if you want but they help the bean in retain their green colour even after they are cooked).
- after about 2-3 minutes or the beans change colour transfer them to the container containing ice. This stops the cooking process. You can eat them as they are or continue making a much more delicious appetizer.
- Remove them after 5 minutes to a dry tea towel or tissue and dry them.
- In a kadhai/wok heat the oil and butter.
- In quick succession add the crushed garlic, red chilli powder, turmeric.
- Add the beans, salt and mix well.
I served them immediately. But hubby was of the opinion that I should have fried them a bit more before I served them. The choice is yours.
Check the other BM#35 ers.