![\"Mattikayalu](\"\/mahanandi\/images\/gawar\/mattikayalauimagecopyrighted1.jpg\")
\nGawar Beans (Mattikayalu, Cluster Beans)<\/a><\/small><\/center><\/p>\n
Gawar beans seem to be purely Indian vegetables. I came to this conclusion only because I have never seen these beans in any other grocery places. Not Chinese, nor Thai, with whom we share many vegetables. Even though they are very common at Indian ritu bazaars (farmer markets), they are a rare find at Indian grocery shops here in US. I happen to like gawar beans very much. So whenever I see them, I buy a whole bunch, for at least two days’ curry-worthy. For the first-timers, the beans are easy to identify. They have a distinct flat appearance. Pale green and thin skinned ones with undeveloped seeds are best for cooking. Gawar beans are crunchier than green beans and have a slightly tougher texture, and can take a little more cooking without getting mushy. They are great simply blanched, stir-fried, or cooked with flavorful sauces, and could be served hot or cold. <\/p>\n
For today\u00c3\u00a2\u00e2\u201a\u00ac\u00e2\u201e\u00a2s meal, I seasoned the blanched gawar beans with fresh coconut and ripe red chillies. And added goda masala<\/a> at the end. One tasty kura<\/em> was ready for chapatis. <\/p>\n Recipe:<\/strong><\/p>\n Gawar beans – half pound, about two cups of cut beans Gawar beans: Seasoning:![\"Fresh](\"\/mahanandi\/images\/gawar\/gawarbeansimagecopyrighted2.jpg\")
\nFresh Coconut and Blanched Gawar Beans <\/small><\/center><\/p>\n
\nRed onion, finely sliced – half cup
\nRipe red chillies, finely sliced – a tablespoon
\nFresh coconut, grated – two tablespoons
\nGoda masala<\/a> – one tablespoon
\nTurmeric and salt – ¼ teaspoon each, or to taste<\/p><\/blockquote>\n
\nString the beans, and pinch off the ends. Wash and cut or snap to one inch length pieces. Add them to boiling water. Cook for a minute or two and drain.<\/p>\n
\nIn a wide skillet, heat a teaspoon of peanut oil.
\nAdd a sprig of curry leaves and pinch each – cumin and mustard seeds.
\nWhen seeds start to pop, add onions and ripe red chillies. Saute to crisp.
\nAdd the blanched gawar beans. Stir in coconut, goda masala<\/a>, turmeric and salt.
\nMix and then cover the skillet. Cook for about five minutes.
\nServe hot. Gawar beans kura tastes superb with chapatis \/ rice and dal.<\/p>\n![\"Gawar](\"\/mahanandi\/images\/gawar\/gawarbeansimagecopyrighted3.jpg\")
\nGawar Bean Kura <\/small><\/center><\/p>\n