Valasangi or Alsande or yard long beans are one of the very popular beans used by Konkanis. I have very fond memories of my grand father growing these in our garden. We liked to eat them raw when they were still very tender. Those that my brother and I left, would be made into a simple upkari. I even remember we would put some fully grown beans in fire and then ate the charred seeds. But this Valasangi sukke is completely new to me.
When we moved to US few years ago, we frequently saw these beans in Indian stores here. I hesitated to buy them because they came in a huge bunch (like most of the stuff in Indian stores!!). There were times I got these and could use only half and other half went bad before I could get to them. I have become wiser in recent years, I chop them and put in freezer these days. Recently, I asked on AR Facebook page for recipes that I could try with these. Like always, you all had so many great suggestions. Did I say, this is the part I love the most above blogging? I have become much better cook after I started this blog. Everyday I learn something new from you all. Thank you so much once again. I have been trying different suggestions from these. One such recipe was to make a sukke from these beans. I had to try it because sukke (literally means ‘dry’) is one of my all time favorite dishes – like navalkola(kohlrabi) sukke or keerla(bamboo shoots) sukke or karathe(bittergourd) sukke etc. There are many slight variations to sukke ingredients, but I followed the one which aayi uses in most of her sukkes.
We absolutely loved it. I am sure this will be a regular here.
2 cups chopped long beans (Valasangi/Alsande)
1/2 cup onion
1/2 cup fresh/frozen coconut
2-3 red chillies
1/2 tea spn tamarind extract
1 tea spn coriander seeds
1/2 tea spn urad dal
1 tea spn jaggery
Cook the beans in a little water. I cook them in pressure cooker. Keep aside.
Heat a little oil and fry coriander seeds, urad dal, red chillies. Grind with coconut.
Heat little oil and fry onion. Add beans, ground paste, tamarind, jaggery and salt. Cook for few minutes till the mixture is thick. Serve hot as a sidedish with rice.
Serves : 3-4
Preparation time : 20 mins