Green Beans and Mataki Bhaji

I was totally surprised when I heard about this combination. Mataki (or moth beans) are my favorite beans and can have it anytime of the day. It was only thing I ate when I was in hostel without hesitation. But green beans is not something I liked when I was in India mainly because we never used to get tender beans in market and taste was not so great. My mom would make greens beans only when we get it from our neighbors who were farmers. A friend made me taste this 'green beans and Mataki bhaji' once and I immediately loved the combination of very simple flavors and not very spicy. I tried this number of times and then forgot about it and then few weeks ago remembered and made it few times again and hoping to continue ...

Green Beans and Mataki Bhaji


1lb Tender green Beans
2 cups Sprouted Mataki
1 tbsp Goda Masala
Salt and Red Chili Powder - Per taste
2 tbsp Fresh Grated Coconut
Chopped Cilantro
Water as needed
1 tsp sugar
Tempering - 1 tbsp oil, 1/2tsp Mustard Seeds, 1/2 tsp Cumin Seeds, pinch of turmeric powder, few curry leaves


Preparation -
Soak sprouted mataki in water for 15 minutes. Trim off ends from beans wash and cut in 1/2 centimeter circles and set them aside.

Heat oil in heavy bottom pan. Add mustard seeds and cumin seeds, turmeric and curry leaves. Saute it for couple of minutes till mustard starts spluttering.

Add drained mataki and saute about 3-4 minutes on low to medium flame. Now add cut beans and saute for another 3-4 minutes. Now add salt and chili powder and mix it well. Cover the pan for couple of minutes. Open the lid and add about 1/4 cup water mix well and cover again till both the beans cooked but not mushy.

Add grated coconut, goda masala, sugar and chopped cilantro. On high heat saute the sabji till the dries out. Make sure you stir it continuously and prevent it from burning. This sabji is pretty dry, make sure all the water gets evaporated before you serve.

Serve hot with chapati. It is light enough to be enjoyed as warm salad.


Tips -
  1. You can use goda masala recipe from Anita, can be found here or from Jyotsna and can be found here or like me get it from a friend ;).
  2. You can substitute goda masala with simple cumin and coriander powder (1/2 tsp each)
  3. I have ever tried it garam masala but feel free to experiment.
  4. Mataki sprouts - Pic over the dry beans, soak in luke warm water for 6-8 hours and drain. Cover the sieve with damp towel and set it in warm place for 8-10 hours. I usually put mine in oven.
I am sending this simple recipe to Harini, who is currently hosting MLLA -13 which was originally started by Well Seasoned Cook, Susan.

Comments

  1. I discovered matki or moth beans only in Bombay. It is such a tasty legume! Thanks for the variation you have offered me with this recipe. This template looks great. Do give the meaning of the verse on the top. There is something very musical about it but I could only guess the meaning.

    Thanks for participating!

    ReplyDelete
  2. Thanks Harini! I will add 'correct' meaning soon.

    ReplyDelete
  3. Mints, I made this two days ago, and it was lovely. I really liked the combination of the two textures, and as you said, it was perfect as a warm salad for lunch the next day. Have to tell you in detail someday.

    ReplyDelete
  4. ET, Thank you. And glad you liked it.

    ReplyDelete

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