Chapparadavare Palya / Hyacinth Beans stir fry

Being from a vegetarian family, I obviously am exposed to all the vegetables that we get in India. But, if I say I love all of them, I would be lying. There is a list even though small of vegetables that I would never want to eat. One of them is this 'Chapparadavare' in kannada or Hyacinth Beans. At least until now. Here is a picture of how these look if that makes more sense. Photo courtesy - www.seasonalchef.com (Got the picture from google search).

My in-laws who are staying with us love this vegetable. When they went vegetable shopping, they bought a big bag of this and then they left to visit someone for 2 weeks. I was in a dilemma whether to cook these or not. Since we are only 2 adults, if I make it, I have to eat it. Then, I decided to dress it up a bit to make it more palatable to me. I am glad I did this since I loved the outcome. So, here goes my recipe..

Ingredients:

• Chapparadavare / Hyacinth Beans - 1 1/2 pounds cleaned and chopped.
• Raw plantain - 1 small peeled and diced. (optional - I had to use it up so I added it)
• Vegetable oil - 3 TBSP
• Red chillies - 1 - 2 broken
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Hing - a big pinch
• Salt - to taste
• Lime Juice - juice of half a lime

Grind to paste without adding water - 

• Coconut grated - 1/3 - 1/2 cup
• Green chillies - 7 - 8 or to taste
• Mustard seeds - 1/2 tsp

Method:
Heat oil in a pan. When hot, add mustard seeds. When they splutter, add red chillies, curry leaves, hing. Add the cut vegetables, some salt and stir to combine. Cover the lid and let the vegetables cook till done stirring occasionally. Mean while, in a blender, grind coconut with green chillies and mustard seeds. Do not add water. It is okay if it is powdery. When the vegetables are cooked, add the ground powder/paste and mix well. Check for the salt and adjust if necessary. Turn off the heat and add the lime juice and mix well. Serve with rice or rotis.

Happy Cooking!! Pin It