Cluster beans are popularly known as Chavali kayi in northern part of Karnataka (India) which is a southern state in India and gavar in hindi and it is known by different names in different regions of our country (India). Cluster beans are grown in rainy season, it is a short term crop. This is the right season to prepare varieties of dishes from cluster beans. Cluster bean is very good source of iron and potassium and at the same time, it has good amount of fiber as well. It will be a wonderful combination if Cluster bean (chavali kayi) is cooked with black eyed beans (alasande kalu/Lobhia). My husband don’t like cluster beans veggie, once I tried to prepare cluster beans with black eyed beans and it came out so tasty that my husband loved it. This dish is very healthy and delicious as well. You can serve it with rice, chapati, roti or any other main course. Except the process of cleaning and cutting of cluster beans, remaining process of cooking this dish is very simple and consumes normal cooking time, you will enjoy it cooking. Let’s see the preparation of chavalikayi palya with alasande kalu.
- Chavali kayi/Cluster beans – 250 grams
- Alasande kalu/Black eyed beans – 50 grams
- Green chillies – 5
- Salt – 1 1/2 Tea spoon (according to your taste)
- Sugar – 1/4 Tea spoon
- Dry coconut powder – 1 Table spoon (OR you can use fresh coconut)
- Cooking oil – 1 Table spoon
- Mustard seeds – 1/2 Tea spoon
- Udad dal/split black gram – 1 Tea spoon
- Chana dal/split bengal gram – 1 Tea spoon
- Hing/Asafoetida – 1 pinch
- Haldi/Turmeric powder – 1/2 Tea spoon
- Coriander leaves – 1 Small cup (chopped)
I, normally, use home made coconut powder which is definitely better than ready made coconut powder (desiccated) and it also provides natural oil to the food. You can prepare dry coconut powder at home. Cut one dry cocnut into small slices or grate it and grind it to a fine powder. You can store it in a bottle for 2 months and store it in Refrigerator.
- Wash black eyed beans with plane water and soak them in warm water for 15 minutes. Mean while you can do other preparation.
- Wash cluster beans with plane water and clean them. Remove the ends of beans (tip and tail) with hands so that strings will get removed. Cut them into small pieces or you can cut them into any size you want. Keep them in a plate aside.
- Wash and drain the coriander leaves. chop them and put it in a plate.
- Wash and clean green chillies and crush them in to very small pieces or you can make paste of it. It will be better to use paste which will spread all over the veggie evenly. Keep it separately in a small cup.
- Place a pressure cooker (capacity of 2 or 3 litres) on high flame, after 2 minutes lower the flame and pour oil in it. Add mustard seeds, once they splutter completely, add chana dal and udad dal to it. Stir them continuously until they turn into golden brown colour. It may take one minute. Add green chilly paste or crushed green
chilly and stir them for 10 to 15 seconds. Add haldi powder and hing to it.
- Pour chopped cluster beans and soaked and drained black eyed beans to it and Sprinkle 1 1/2 tea spoon of salt and 1/4 tea spoon of suger over it. Mix all the ingredients with the help of a ladle (long handled spoon) and pour 1/2 cup of water to it. Close the pressure cooker with lid and keep the cooker on medium low flame. Allow it to whistle
thrice and remove the cooker from heat.
- Once the pressure of pressure cooker comes down, it may take 10 minutes, open the lid and take out the stuff to a frying pan and place the frying pan on medium flame. Sprinkle chopped coriander leaves and dry coconut powder allover the cooked vegetable. Toss them slightly and close the pan with lid. Allow it to cook on low heat for 1 or 2 minutes and take out from heat. Now it is ready to serve.
- Here, at this stage, if you want you can add garam masala or any other spices of your taste to it.
- It is very tasty without any spices as well.
- Healthy and tasty chavalikayi palya with alasande kalu is ready to serve. Isn’t it amazing!
- Enjoy cooking.