Dolichos beans/bonavista beans.
Hello, friends, and community greetings. I don't know how many of you tasted these Dolichos beans. In Marathi, it is called Ghevada. It is known by many different names in each part of India. Today sharing a new recipe with you, and I am using Dolichos beans, also known as Bonavista beans or Ghevada in Marathi. I know the name might sound strange and new to some of you, These beans are mostly available in winter, but now they are cultivated throughout the year. They are not only delicious but also healthy and easy to grow. Our elders used to suggest having at least one plant of Dolichos beans in the backyard as it can provide enough vegetables for a family for up to six months. They require very little care and water and without any fertilizers. They are completely organic. We had that in my brother's backyard. But today I bought it from a local vegetable shop.
As I mentioned they are organic and always have a few beans holding worms inside. That is the reason we use our hands to clean and cut them so easy way to find wormy beans.After opening them by nails we can see if it is useful or worms in.
Here are cleaned and cut beans using nails and hands.
Thoroughly wash them in salt water.
Drain water and keep it aside.
Ingredients:
1 cup treated fresh coconut
1 and 1/2 onion
handful fresh coriander
1 tsp garam masala
1/2 tsp turmeric
3/4 tsp salt
1 tsp sugar
1 tbsp coconut oil
300 grams Dolichos beans/Ghevada.
Chop onion.
Heat a pan and add coconut oil.
As soon as the oil gets hot add chopped onion to the oil.
Stir it until the onion gets translucent
Add dolichos beans.
Stir it thoroughly.
Add salt, sugar, garam masala, and turmeric.
Add coconut.
Stir it well
Beans would get coated nicely.
Add chopped coriander and stir it for minutes.
Add an appropriate amount of water it doesn't need so much water just 1/2 cup of water is enough.
Cook until they get softer, around 4-5 minutes. keep it a little juicy.
Enjoy with chapati, roti, pita bread, rice, or rice pancakes.
Thank you for stopping by.
