Cluster Beans in coconut gravy(Midke sange nonche)

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DSCN0519

                                                                Ready to serve Midke sange nonche

Time taken: 45 minutes

Serves : 3-4

Cluster beans/Midke sanga/gori kayi/gavar bean in english, konkani, kannada, marati is though not very popular yet is an annual legume and a source of guvar gum .  Cluster beans is good for diabetics as it is a good source of fiber content among all vegetables as it prevents a rapid rise in blood sugar levels and also cholesterol.  Though it is not the favorite in the  list of any body it is an integral part of Rajasthani cooking.  I have already put up cluster beans curry and today it is the beans in coconut gravy which we call nonche.  Here it goes….

What you need to have:

1. Chopped cluster beans – 3 cupsKONICA MINOLTA DIGITAL CAMERA

                                                                               Chopped cluster beans

Ingredients of wet masala:

1. Fresh grated coconut – 1/2 cup

2. Red chili – 2-3

3. Coriander seeds – 1 Teaspoon

4. Fenugreek seeds – 8-10

5. Asafoetida powder- 1/4 teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Tamarind(dry)- size of peanut

8. Salt – as per taste

9. Cooking oil to fry the veggie – 1/2 cup(if frying)DSCN0518

                                                                       Ingredients of wet masala

What you do with what you have:

1. Wash, chop cluster beans as shown in the image and apply salt and keep it aside for a while. 

2.  Place a skillet with 1 cup of cooking oil in it on medium flame.  When heated just squeeze out the bean a little and fry it in oil till crispy and light brown.  It could roughly take 15 minutes OR  cook it in the cooker adding a little salt till soft.KONICA MINOLTA DIGITAL CAMERA

                                                              Cluster beans being fried in oil

3. Place a spatula with 1 teaspoon of cooking oil in it on medium flame.  When heated fry red chili in it and keep it aside.  In the same oil fry mustard seeds till it splutters and transfer it to the same plate.  Also fry Asafoetida in it till crispy and also in-between add fenugreek seeds and fry it till done together with asafoetida. Transfer fresh grated coconut,turmeric powder, tamarind, salt, and these fried ingredients to a mixy bowl and grind it to a roughly coarse consistency.  Add fried/cooked  cluster beans to it and serve immediately checking for salt.(i have added cooked cluster beans on cooling to room temperature.)DSCN0519                                                              Ready to serve midke sange nonche 

Time taken: 45 minutes

Serves : 3-4

1. Use fresh and tender cluster beans for the dish.

2. One can make the dish spicy if needed.

3. Bilimbi can be used in place of tamarind.

4. One can even cook the bean in cooker and mix it to the masala.

5. While i have shown frying of beans, but have added cooked beans as i had not clicked that photo.

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