DOUBLE BEANS SAUNG
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