CHIKKUDUKAYA VEPUDU | HYACINTH BEAN FRY

Cuisine: Andhra Pradesh, India

INGREDIENTS:

Hyacinth beans – 500g

Oil – 5 tablespoons

Chana dal – 1 teaspoon

Urad dal – 1 teaspoon

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Dry red chili – 2

Curry leaves – 2 sprigs

Salt – as required

Chili powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

METHOD:

1. Rinse the hyacinth beans and drain the water. Break off both ends and remove the fibre. Then break each bean in half.

2. Place the beans in a bowl and place the bowl in a pressure cooker. Do not add water to the beans. Pressure cook for 2 whistles. They should be perfectly cooked, but not too soft.

3. Once cooked, transfer the beans to a strainer to drain any excess water.

4. Heat oil in a pan and add the chana dal and urad dal. Sauté for a few seconds, then add the mustard seeds and cumin seeds. Add the dry red chilies and curry leaves.

5. Add the cooked hyacinth beans and fry for a few minutes, until the raw taste is gone.

6. Add salt, chili powder and turmeric powder. Mix well and turn off the stove. Serve as a side dish with rice.