Sunday, January 24, 2021



This is the time of year when during the winter months we get Green Peas, Hyacinth Beans and Double Beans in plenty. We love this and I try to use them in my recipes whenever I can.

In India, they are popularly called Double Beans though they are formally called Lima Beans or Broad Field Beans. It might interest you to know that they have numerous health benefits apart from being so tasty when used in dishes. 

Elsewhere in this blog, you will find the recipe for Double Beans Curry

In our Konkani cuisine, Saung is a  spicy and tangy side dish, made with potatoes or legumes. This is  served along with the main meal of rice and dal.

Today's saung has double beans in combination with the usual potatoes. It is preferable to use the fresh Double Beans rather than the dried ones.  I used 500 grams of Double Beans which yielded me 1 and 1/2 cups after peeling. 


  • Double Beans, 500 grams ( 1 and 1/2 cups after peeling )
  • Potatoes, 2
  • Large sized Onions, 2
  • Coconut Gratings, 1 tbsp
  • Byadgi Red Chillies, 7
  • Coriander Seeds, (Dhania) 1 and 1/4 tsp
  • Fenugreek Seeds, (Methi) 1/4 tsp
  • Tamarind, size of a small lemon 
  • Garlic Cloves, 2
  • Turmeric Powder, 1/4 tsp
  • Oil, 2 tbsp + 1 tsp for roasting the chillies and spices 
  • Salt, to taste

Wash the peeled double beans and potatoes
Place a vessel with the double beans in adequate water and a little salt in a pressure cooker
Also place another vessel with the potatoes in adequate water 
Pressure cook these for 2 whistles  or until they are done taking care that the double beans don't get over cooked
Once the cooker cools, remove the double beans and potatoes and peel and cube the potatoes
Peel and finely chop the onions, and peel the garlic cloves
Soak the tamarind in a little warm water and discard the seed if any
Using 1 tsp of oil roast the Byadgi Red Chillies till they are crisp, keep aside and then one by one roast the coriander seeds and fenugreek seeds. Keep aside.

In a mixer jar grind together the coconut gratings, along with the roasted Byadgi Red Chillies, coriander seeds, fenugreek seeds, soaked tamarind and the garlic cloves to a smooth paste 

Heat 2 tbsp of oil in a thick-bottomed kadhai and when it gets hot add the finely chopped onions and fry them till they turn a little golden in colour
Add the ground paste, salt, and turmeric powder
Mix well and cook till the raw smell goes
To this add the cooked double beans and potatoes, add a little water and bring to a boil 
Lower the flame and allow it to simmer for about 5-7 minutes  
Switch off the gas and transfer the saung to a serving bowl 
Serve the Double Beans Saung as an accompaniment to the main meal of rice and dal 

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