GBP Summer 2006 - August - Amarapayaru Thoran (Hyacinth bean stir fry)

Finally, it happened! No, the sky didn’t fall nor did pigs fly…but my computer crashed. My PC’s motherboard gave upon me. Enough blogging, it protested! pretty vehemently this time.

But, hey I am back again…and it feels so good. Well, maybe you guys didn’t notice :), but I didn’t blog for ten days. Ah! What a loss to the blogging world..hehehehe.. Just kidding!

Now, dear non bloggers, if you don’t have a blog, but have a pot and a plant and a recipe; please do email me your pictures at, greenblogproject AT gmail DOT com.

Folks, hurry up! Summer is about to get over in a month. I will be posting entries on October 1st. If you have not received a reply from me, I haven’t got your entry yet. Let us all have fun and turn the blogs green on that day!

Here is my last GBP-Summer 2006 entry.This is called amarapayaru in Malayalam and Hyacinth bean in English. If you have a tree in your yard, I request you to grow this vegetable. It is so easy to grow, a prolific producer and rich in nutrients, fiber and vitamins. Moreover, it is disease resistant by nature. This also grows anywhere and will enrich your soil with nitrogen. It is a climber. So you can just plant them around a tree and it produces such pretty and long lasting flowers, the flowers are used for decorating too. Or you could just grow this as an ornamental plant in your flower garden too. Mix the violet and the white and you have long lasting flowers in your garden.I planted both the white and the purple. I don’t recommend the red variety since it is very hard to get it to produce. Don’t know why. Right time to pluck the bean is when the skin is smooth and the seeds haven’t started to protrude beneath the skin.

You have to string the beans.Then dice them thin.
For 3 cup diced beans,
Heat 2 tsp of oil; splutter ¼ tsp of mustard seeds, sauté two split dry red chilies, sauté 2 sprigs of curry leaves and ½ cup diced shallots or onion. To this add ¼ tsp turmeric powder and 6 green chilies split.

When the shallots turn translucent, add the diced beans, add salt and sprinkle 2 tbsp water. Cover and cook in medium to low flame.

When 3/4th cooked, crush ¼ cup fresh grated coconut with 2 garlic pods and add to this and cover the grated coconut with the beans and cook for another 6 or 7 minutes in low flame.Rice and beans packed in lunch box.Serve it with rice or roti.