We get a lot of variety of beans in the market. There are a few varieties where the outer cover is matured but instead of discarding we still use it ! But how to ? – will be the question arising in your mind.Yes – you said it right – its the seed which we are going to use from these matured beans which we would otherwise have used as whole .
So today its the seed (called bee in Konkani),we are going to make use for this ambat. This variety beans is known in various names like, white/pink beans, Dragon tongue beans,romano beans etc.The seeds inside this beans are a swirl of pink and cream in colour. They have a nutty and creamy texture when cooked.
We konkani’s use them in our cuisine ,for preparing ambat pairing it with coloured/Madras cucumber and also to make saungh like our south canara style batata saungh.
Here is the recipe for the awesome dish ….
- Bean seeds – 1 cup (discard the skin and use the seeds only)
- Madras/coloured cucumber – 1 cup (Chopped into cubes)
- Onion – 1 big ( finely chopped,half portion keep aside for seasoning)
- Tamarind – small marble size
- Salt to taste
- Oil 1 tbsp
For the Masala:
- Coconut – 1 cup (grated)
- Red Chillies – 6-8 nos (roasted in oil)
The picture seen below is the variety of beans called variously as white/pink beans,dragon beans etc
Discard the outer skin and remove the seeds from the beans.
- Grind coconut,red chillies and tamarind with salt and water to paste.
- Cook the beans and the cucumber for 3 whistle or cook the both separately until they turn soft but firm in shape.
- Now add one half portion of the onions, ground masala to the cooked veggie.
- Continue cooking on low flame till the onions are cooked and curry is boiling
- In a seasoning ladle add oil and put the another half of the onion and keep sauteing until they turn brown.Add this on the boiling curry.
- Immediately close with a lid and switch off the gas.
Serve along with rice or as a side dish besides rice.