Borlotti Bean Fry Recipe

  • Posted By: Monika Manchanda
  • Category: Other
  • Level: Easy
  • Cooking Time: 10 min
  • Serves: 2
  • Views: 2136
About Recipe:
Seasonal Food is my jam, the ingredients that come for a short time get me excited. I want to source them, cook with them in various ways. And these Borlotti Beans at Healthy Buddha made me so excited. ⁣ These beans are cousins of Butter Beans in texture and creaminess but are splashed with streaks of red/pink which makes them so gorgeous. These are also knowns as Roman bean, saluggia bean or rosecoco bean. My grandma used to call this Thool Rajma I think (though these are not Rajma/Kidney Beans), I learnt by a DM today that Thool Rajma is Jammu/Kashmiri name where Thool means egg. I cooked it in Andhra Style Fry last week as a part of our Pongal lunch.
  • 200gms peeled beans ⁣
  • 4-5 shallots⁣
  • Curry Leaves⁣
  • 3 dry red chillies⁣
  • 1 tsp mustard seeds⁣
  • 1/2 tsp jeera seeds⁣
  • 1tbsp channa & urad dal each ⁣
  • 1 tbsp ghee/oil⁣
  • Salt & Chilli powder to taste ⁣
  • 1/2 tsp turmeric ⁣
  • 1/2 tsp heeng⁣
  • 1 tbsp roasted channa dal powder (we do use this a lot in Andhra cuisine) ⁣
  • 1/2 tsp roasted sesame seeds for topping ⁣
  • Boil the beans with little water for 4-5 minutes in a cooker. Can also steam for 10 mins ⁣
  • Heat oil/ghee add mustard, jeera, curry leaves, dry red chillies. Sautee and add heeng⁣
  • Add shallots, fry. Add dry spices. ⁣
  • Add boiled/steamed beans. Fry till water is almost evaporated. ⁣
  • Add roasted channa dal powder. Cook for 2-3mins. ⁣
  • Serve hot topped with sesame seeds.⁣

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