Clove Beans Saglea
A superb traditional Konkani side dish to rice and chappatis made with Ipomoea Muricata beans. Hot, savory and utterly delicious!
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Ingredients
  • 150gm tender clove beans(Ipomoea Muricata, Nithya Vazhuthana in Malayalam)
  • 100gm grated coconut
  • 5gm dry hot red chilies
  • 5gm coriander seeds
  • 5gm black gram lentils(urad dal)
  • 2gm tamarind
  • 15gm hot green chilies
  • 1gm fenugreek seeds
  • 1gm mustard seeds
  • 25ml coconut oil
  • 135gm potatoes(peeled)
  • 135gm onions(peeled)
  • 5gm ginger(peeled)
  • 2gm turmeric powder
  • 10gm salt
  • 500ml water
Instructions
To prepare:
  1. Set a wok or pan on high heat. Pour in half of the coconut oil.
  2. Tip in the black gram lentils, the coriander seeds and the dry chilies.
  3. Stir well and roast for a minute. Switch off the heat.
  4. Put the grated coconut into your food processor. Tip in the roasted ingredients along with the tamarind. Pour in half of the water and grind to a fine paste.
  5. Chop the potatoes and the onions roughly to pieces and set aside.
  6. Slit each green chili lenghtwise and put aside.
  7. Chop the ginger to superfine pieces and set aside.
  8. Slit the clove beans lengthwise one by one and drop them in a pan of water. This will help get rid of the excess sap/milk from the vegetable. Drain, rinse and keep aside.
To cook:
  1. Set a cast-iron (for best taste) wok on high heat. Pour in the remaining coconut oil.
  2. Tip in the mustard seeds. As soon as the mustard seeds are about to finish crackling, throw in the fenugreek seeds and stir once.
  3. Quickly tip in the chopped potatoes, the onions, the green chilies and the ginger. Stir for a minute.
  4. Now chuck in the clove beans, the salt, the ground paste and the turmeric powder. Pour in the remaining water.
  5. As soon as the curry comes to a boil, turn down the heat and cover partially with a lid. Let it cook for 25 minutes. Take care to stir the curry occasionally so that it does not stick to the base or burn.
  6. Switch off the heat. Your delicious, fragrant clove beans saglea is now ready to serve. Serve with hot rice or with chappatis or with freshly baked bread. Enjoy!