Beans sidedish(Beans upkari, Valasangi/alsande upkari, chitmitki/gawar upkari)

Here I am posting sidedishes prepared with 3 kind of beans. I clubbed them because all the three have the same procedure. But they have very different tastes because of the different kind of beans used. These are very tasty and can be mastered easily (recommended for newbies).

Most of my Kannada friends didn’t know this kind of sidedish. They usually fried beans instead of cooking them. I loved this procedure because, it retains the aroma of beans and gave a distinguishing taste to the sidedish. Following are the differnt types of beans I used and the pictures of the sidedishes(called as ‘upkari’ in konkani).

Green beans (we call them as beans in Konkani also) but some people call them as French beans or Farasbee (This name I got from Lakshmi’s comment and Vaishali’s post)

Beans upkari

Valasangi(Konkani) is also called as alsande, chawlichya shenga, yardlong beans or cow pea beans (Thanks Vaishali for the different names of this vegetable).

Valasangi upkari

Chitmitki(Konkani) is also called as mitkesaang or Gawar/Gaur or Cluster beans. These have a slight tinge of bitter taste to them. Unlike the other beans (which are usually cut using a knife), these are broken into pieces by hand to remove the threads (which are usually found along the sides of these beans).

Chitmitki upkari

Ingredients:
Beans or valasangi or chitmitki 2 cups
Potato (cut into small squares) 1 cup
Mustard seeds 1/2 tea spn
Jaggery(optional) 1/2 tea spn
Green chillies 4-5
Curry leaves(optional) 4-5
Asafoetida a pinch
Oil 1/2 tea spn
Coconut(fresh/frozen)(optional) 1 tbl spn
Turmeric (optional) a pinch
Salt

As far as I know, turmeric is not added to this dish. But since it is good for health and usually does not affect the taste, I add a pinch whenever I remember.

Method:
Cook beans and potato in pressure cooker (this speeds up the cooking process).
Heat oil and add mustard seeds. When they start popping, add asafoetida, turmeric, curry leaves and green chilli slits. Fry for around 4-5 seconds and add the cooked beans-potatos. (alternatively, add the uncooked beans and potatoes at this step, add 1/2 cup of water, close the vessel and let it cook. If this method is used, the vegetables take a longer time to cook).
Add jaggery, salt and mix well. Cook for 3-4 minutes. Garnish with coconut and mix well.
Serve as a side dish with rice and any gravy or dal.

Serves : 3-4
Preparation time : 10-15mins

Note: If planning to cook rice, daal and vegetables at a time using the cooker vessels, keep the daal in the bottommost vessel, rice in the middle and vegetables in the top. Any other combination will leave daal or rice uncooked and vegetables mashed. I recommend to purchase the cooker vessels (3 vessels which fit into cooker, with one vessel slightly bigger than other two. This speeds up cooking).

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