Simply Cooking and Health: Spicy winged bean curry

Spicy winged bean curry

Winged bean is an uncommon vegetable. This attractive vegetable has frilly “wings” along four edges, It is sold under various names such as four-angled beans, Goa beans, princess beans, winged peas and winged beans. It has a very bland flavour. We are going to make it tasty by adding spices.

Winged beans

Recipe summary
For
Spicy winged bean curry

Preparation time: 45 minutes
Cooking time:20 minutes

Serves: 4

1. Wash and cut 500 grams winged beans into ½ inch size pieces.

Winged beans

2. In a small frying pan or a wok, heat ½ cup vegetable oil. When the oil is hot reduce the heat to medium.

3. Fry the beans in small batches.

4. Add 2 coarsely chopped onions and deep fry for 15 minutes or till the onion turns dark brown in colour. Drain and set aside.

Spicy winged bean curry

5. In a medium sized frying pan or a wok add the left over oil from frying the onion and heat it up. When the oil is hot, add 2 dry chilies and fry for 30 seconds.

6. Add ¼ tsp cumin seeds, ¼ tsp fennel seeds, 3 cloves thinly sliced garlic, 5 grams finely chopped ginger, and 10 curry leaves and fry for 2 minutes.

7. I added 1 green and 2 red chili along with the above ingredients. But when you fry red chili followed by green and red chili there will be irritating vapors from the frying pan. Therefore add ¼ cup of water and then add 1 thinly sliced green chili and 1 thinly sliced red chili. Continue stir frying for 1 minute.

Ingredients for Spicy
winged bean curry

8. Add the fried onion and fried winged bean pieces

9. Add 2 cups of water, 1 tbsp curry powder, 1/8 teaspoon turmeric powder and ½ tsp salt Cover and cook in medium heat for 15 minutes. Stir occasionally. Add 15 grams tamarind juice and if the pan is dry add another ¼ cup of water.

10. Add 1/8 teaspoon pepper powder and 1 cup coconut milk. Mix well and cook uncovered for 3 minutes.

Fried beans

11. The curry is ready. You can serve this with rice or bread. It is a very tasty dish that you will enjoy.

Spicy winged bean curry is ready.

Recipe follows in detail with pictures.

Preparation time: 45 minutes
Cooking time:20 minutes
Serves: 4

Ingredients
Main
500 grams winged beans cut into ½ inch size pieces
Others
2 onions chopped coarsely
2 dry red chilies
10 curry leaves
3 cloves garlic sliced thinly
1 green chili sliced thinly
½ cup coconut milk
15 grams tamarind pulp, juice extracted
½ teaspoon salt
5 grams ginger chopped fine
1/2 cup vegetable oil

Ingredients for Spicy winged bean curry

Spices
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
1 tablespoon curry powder
½ cup coconut milk
15 grams tamarind pulp, juice extracted
½ teaspoon salt
5 grams ginger chopped fine
1/2 cup vegetable oil

Preparation
Wash ans cut winged beans into ½ inch size pieces.
In a small frying pan or a wok, heat the oil. When the oil is hot reduce the heat to medium.
Fry the beans in small batches.

Soak 15 grams tamarind pulp in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.

Fried beans

Add onion and deep fry for 15 minutes or till the onion turns dark brown in colour.
Drain and set aside.

fried onion

Method
In a medium sized frying pan or a wok add the left over oil from frying the onion and heat it up. When the oil is hot, add dry chilies and fry for 30 seconds.

Add cumin seeds, fennel seeds, garlic, ginger and curry leafs and fry for 2 minutes.

Dry chili,green chili and garlic

Curry leaves , cumin seeds, fennel seeds added

I added green chili along with the above ingredients. But when you fry chili, there will be irritating vapors from the frying pan. Therefore add ¼ cup of water and then add green chilies. Continue stir frying for 1 minute.

Add the fried onion

Onions added

Add fried winged bean pieces .

Fried wing bean added

Add 2 cups of water, curry powder, turmeric powder and salt. Cover and cook in medium heat for 15 minutes. Stir occasionally. Add tamarind juice and if the pan is dry add another ¼ cup of water.