Description
A traditional Maharashtrian recipe for field beans braised in a spiced broth with goda masala and jaggery.
Ingredients
Units
Scale
- 1 lb Indian field beans (see FAQs & Notes + Variations)
- 2 tbsp neutral cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp asafetida
- 1-2 tsp Maharashtrian Kala/ Goda masala (homemade or store-bought)
- 1/2 tsp regular Indian red chili powder or as needed
- salt, to taste
- 1 tbsp ground jaggery
- 1 cup water
- 4-5 sprigs of fresh cilantro/coriander, chopped for garnishing
Instructions
Preparing the Beans
- Start by preparing the beans. Using your thumb, pointer and middle fingers, trim the ends off and gently remove the fibrous string along both the sides of the bean.
- Gently break each bean into 1-inch sized pieces. (See FAQs & Notes)
Cooking the Beans
- Rinse the trimmed and cut beans well under cold tap water just before using.
- Heat oil over medium heat in a deep sauté pan or a saucepan.
- Add mustard and cumin seeds along with the turmeric and asafetida.
- When the seeds splutter, add the prepared beans and give it a quick stir.
- Season with kala/goda masala, red chili powder, salt and ground jaggery and stir to combine.
- Pour in the water.
- Cook uncovered over medium low heat for 20-25 minutes, stirring once in a while, till most of the moisture is absorbed and the beans are well cooked.
- Garnish with fresh chopped cilantro.
- Serve hot with bhakris, rotis or steamed rice.