Tender Green Vegetables in Green Masala

Where have I been all these days ? It was summer followed by a vacation in India and then back to work while Sunny boy was not yet back to school. Now that the school has started, there is some degree of sanity.

Northeastern summers are absolutely beautiful. It is the time when there is life all around. The birds tweet and chirp, the leaves swish around in the breeze and the most precious of them all- the joy of noisy children playing in the neighborhood. These are magical days. Just throw a seed and lo behold there will be a creeper or climber all set to go on a squash/tomato over drive. I grew some green beans this time and some herbs on my small deck where there is hardly any sunlight because of the huge oak and maples beyond. But then, my kitchen is overflowing with home grown produce thanks to friends and neighbors. So much so that I am not accepting any more Zucchinis and Tomatoes!

Yesterday a dear friend gave me a bunch of tender green vegetables , a handful of green beans, a handful of cluster beans (Chapparavarekayi) and a handful of Daikon radish pods (Moolangi beeja) along with some okra. I was at my wits end when i peeked at the treasure. Though they looked awesome, the vegetables were not enough to make a stand alone dish with any one of them. So they had to go together and that is how this dish was born.

We will need,

Tender green vegetables ( Green Beans, Radish pods, Okra, Cluster beans etc)  trimmed 2 cups
Avarekaalu/ Lilva beans    shelled 1 cup
Garlic cloves 4 cloves
Ginger 1/2 "
Green chillies 7-10 (adjust according to taste)
Fresh Coriander a handful
Fresh Mint a handful
Turmeric 1/4 tsp
Peanut oil 3 tbsp
Cumin  seeds
Salt, sugar and lemon juice to taste

  • Trim the beans and radish pods, clean and wash them well. Wash the Avarekaalu.
  • Combine the garlic, ginger, green chillies, coriander, mint and turmeric in a blender and grind it with as little water as possible till the spices are smooth. Set it aside.
  • Heat 1 tbsp oil in a wok and stir fry the Okra. Once they brown on the edges and are not slimy remove.
  • Heat the remaining oil in a Kadai and throw in the Cumin. Once they stop spluttering, throw in the vegetables and Avarekaalu. Saute for a few minutes 
  • Pour in the masala paste and toss the vegetables in the masala. Add salt, sugar and lemon juice according to taste. Add a little water and cover. Cook till the vegetables are crisp tender. Keeping checking every few minutes to see that there is sufficient water in the wok.
  • Once the vegetables are done, remove from heat and serve with Rotis and Yogurt.