ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ
Just like every year, our summer veggie patch is on full bloom this year too. When there are so much home grown veggies, its very hard to choose the veggies for your cooking, when you don't want anything go waste! We are making a good use of home grown veggies in our daily cooking, sharing some with friends and also, preserving some in the freezer for the winter months.
A few of our white radish plants grew up taller, they didn't produce any bulbs, but we could see big bunches of radish beans on the plant. Then, I got to know from one of my friends that, radish beans are good for cooking curries and stir fries. I tried my hands on making 2 - 3 varieties of stir fry (Palya), and here is the one which was liked by all..
- Preparation time: 25 - 30 minutes
- Difficulty level: Medium
- Serves - 5
Ingredients:
- Radish / Muli beans - about 3 cups
- Salt - to taste
- Sugar - 1 tsp
- Amchur powder - 3/4 tsp
- For Seasoning: cooking oil - 3 tbsp, Urid dal - 1 tsp, Mustard seeds - 1 tsp, Turmeric - a pinch
- For the Masala Powder:
- Cooking oil - 2 tsp
- Cinnamon - 1/2 inch piece
- Clove - 1
- Dry red chillies - 3
- Chana dal (split chana) - 3 tbsp
- Urid dal - 1 tsp
- Methi seeds - 1/4 tsp
- Coriander seeds - 1 1/2 tsp
- Cumin seeds - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Hing / asafoetida - a pinch
- Turmeric powder - 1/4 tsp
- Dry grated coconut / Shredded coconut - 3 to 4 tbsp
Recipe Instructions:
- Wash the beans in water, take off the stem and the pointy ends of the beans. Chop them roughly or just break each of them into 2 - 3 pieces using your hand. I had around 2 cups of chopped beans after cleaning and taking off the stem and pointy ends.
- Next step is to prepare the Masala powder; Heat 2 tsp of oil in a heavy bottom pan. Add cinnamon piece, red chilli pieces and split chana dal, toast them for 1 - 2 minutes. Then add urid dal, methi seeds and clove. Stir it for half a minute and add coriander seeds, cumin seeds, mustard seeds and a pinch of hing. Toast them all till the mustard seeds start crackling. Finally add 1/4 tsp of turmeric powder and turn off the flame.
- Transfer the toasted spices into the mixie jar after they cool down a bit. Run the mixie a few times on whip / pulse mode to make a course powder. Let it be like semolina, not too course. Add the shredded coconut at the end and pulse it for a few more seconds to make everything evenly course.
- Heat 3 tbsp of oil in the sam heavy bottom pan for the seasoning. Add urid dal, mustard seeds. Once the mustard seeds start crackling, add a pinch of turmeric powder and chopped radish beans. Give it a good mix and sauté the mixture for 2 minutes. Then, close the lid and allow it to cook on medium flame.
- When the mixture is half - way cooked, add salt to taste, 1 tsp sugar and 3/4 tsp of amchur powder. Combine it well, and close the lid to cook further. Keep mixing it every few minutes. No need to add any extra water, as the water content in the beans would be sufficient to cook them.
- It would take around 12 - 15 minutes to cook the beans mixture. Once its cooked well, add the prepared masala powder and combine everything well Cook it for 2 - 3 minutes more and turn off the flame.
- Serve this tasty Palya along with rice or chapathi!
