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Flat Beans with Sorrel Leaves

11 Aug

Chikkudu Kaya Gongura Vepudu.

Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. Oil is tempered with few spices and sorrel leaves and flat beans are briefly fried. The fried flat beans are finished with tamarind pulp and mashed jaggery along with red chilli powder for spice.
Makes: 1 1/2 Cups of Flat Beans with Sorrel Leaves.


Fresh Flat Beans 1 1/2 Cups chopped
Sorrel Leaves 1/2 Cup Packed
Jaggery (mashed) 1 1/2 tbsp
Tamarind 1 inch sized ball
Red Chilli Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste


Fenugreek Seeds a small pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Clean, wash thoroughly and chop the sorrel leaves.
Wash thoroughly and string fresh beans.
Remove both ends and chop fresh beans into inch long pieces.
Soak tamarind in few tbsps of water for sometime and extract all thick juice.

Heat 3 cups of water in a sauce pot, add flat beans and pinch of salt.
Boil till flat beans are cooked and turn soft but not mushy.
Strain the flat beans and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped sorrel leaves and fry until they wilt.
Then add cooked flat beans and fry for a minute.
Then stir in tamarind extract, mashed jaggery, turmeric powder, red chilli powder and salt.
Adjust any seasonings required and fry for a minute or two until flat beans absorb all the flavors.
Serve flat beans with sorrel leaves with plain steamed rice or with roti.
Notes:Make sure flat beans are boiled till soft before proceeding with tempering.

Suggestions: If flat beans are not soft, add few tbsps of water into the fry and cook covered on low flame till done.
Variations: Fresh Beans Fry, Fresh Beans with Ginger, Fresh Beans with Sesame.
Other Names: Fresh Flat Beans with Sorrel Leaves.