While preparing this post I realised how many varieties of beans are there in the world. And there are so many names in which each one is referred to! Here's a bean thats one of my favourites, I always referred to it as "payar" or "chowli". These are the names in other parts of the world-
The yardlong bean, is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. It is known as dau gok in Cantonese, jiang dou (豇豆) in Standard Mandarin, thua fak yao (ถั่วฝักยาว) in Thai and kacang panjang in Indonesian and Malay, sitaw in Tagalog, utong in Ilokano, bora in the West Indies and vali, Borboti in Bengali, India, eeril in Goa, India or đậu đũa (Vietnamese, literally: chopstick bean). Despite the name, the pods are actually only about half a yard long; the subspecies name sesquipedalis (one-and-a-half-foot-long) is a rather exact approximation of the pods' length.
What I have used in this dish is just the fresh seeds in a traditional Keralite style. You can serve it as a side-dish or enjoy it as a brunch. Personally I can never get enough of it!
They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.
A bunch of yard long beans
1 large onion
2 cloves of garlic
1 green chilli
1/2 tsp mustard seeds
1/4tsp tumeric powder
1 1/2 tbs grated coconut
salt to taste
- Split open each bean and deseed.
- Chop onion, chilli and garlic.
- Heat oil in a pan and splutter mustard seeds.
- Add the chopped onion, chilli and garlic and saute.
- Throw in the beans, mix well with tumeric and cook.
- When done add salt and grated coconut, mix well.
- Take off the heat and garnish with freshly chopped coriander.
- Serve hot with rotis or rice.