Masala Beans Stir Fry (Vari Beans)
I have seen in many hospitals they serve boiled legumes to patients for snack. Even dieticians suggest the same. I happened to meet a nutritionist and was discussing her about weight loss diet plan and she too mentioned the importance of having Legumes. I include channa and peas a lot. But she says include all varieties like kidney beans (vari beans and rajma), double beans etc,. So this time I shopped all available legumes in the market 1/2 kg each and have begun experimenting with each.
This is Vari Beans - a variety of Kidney beans light in color than the rajma. If your making this for elders with diabetic or cardiac issues you can reduce oil and skip coconut.
Vari Beans- 200 g
Water for soaking
Water for cooking beans
Ginger Garlic Paste- 2 tbsp
Oil- 3 tbsp
Mustard- 1 tsp
Cumin- 2 tbsp
Garam Masala- 3 tbsp
Salt as per taste
Shredded Coconut- 1 cup
Red Chilly- 4
Soak Vari Beans overnight in water. (or for minimum 8 hours)
Wash the vari beans and drain the water after over night soaking.
Pressure cook the vari beans with enough water for 5 whistles. (water should be 3 times the volume of soaked beans).
Drain water and keep the cooked vari beans aside.
Now heat a pressure pan or heavy bottom wok with 3 tbsp oil.
Add mustard, cumin and red chilly.
Add finely chopped onion, garam masala and saute well.
Add ginger garlic paste and fry till the raw smell goes.
Add vari beans and stir them well.
Add grated coconut and mix well.
Serve hot as a snack or brunch.
Healthy filling meal. Can be had with a slice of wheat bread or roti.