Beans is a very common and well distributed veggie in India. Indian bean varieties are also many surti papdi, lilva, ring beans, cluster beans and the list goes on. My favorite is Chapparada avare kayi - the flat bean - it is tasty, cooks very fast and adds a very unique taste and flavour to any dish when it is used.
I found a miniature version of this flat bean in a veggie market in Mumbai. I was surprised to know from my sister in law that this bean was grown on fences at Benghazi, Libya and she would use freshly harvested beans in cooking. This bean is my hubby's favorite and he gets this veggie home whenever he shops for vegetables and I get a chance to try variations of palya/ sambar with this versatile veggie. Posted here is a very simple yet adorable palya that may be served with plain steamed rice/ chapathi the Indian flat bread.
- Ease - very easy
- Preparation time -10minutes
- Cooking time - 10 minutes
- Serving - can be served as a side dish with 10 - 12 chapathis
- Flat beans - 200 gms
- Grated coconut - 1 cup
- Green chillies - 3 -4
- Coriander - 2 sprigs
- Turmeric powder - 1/2 spoon
- Asafoetida - 3 grains
- Curry leaves - 2 sprigs
- Salt - to taste
- Oil - 1 spoon
- Mustard seeds 1/2 spoon
- Remove the strings and cut the beans as shown (1/2 inch pieces)
- Heat oil in a thick bottomed wok and add mustard seeds and let it crackle
- Add curry leaves followed by cut beans, sprinkle little water and cook with lid covered
- Grind coconut, turmeric, asafoetida, chillies and coriander coarsely and keep aside
- Add salt to beans and simmer for a minute. Check if the beans is cooked and tender
- Add ground masala paste and stir for 1/2 minute
- Palya is ready to savour.