Beans Vadiyan
Beans = green beans, better known as French beans where I come from.
Vadi, Badi, Bari… they’re all the same plus minus an ingredient or two.
Amritsari vadiyan are famous over the world, or so I think.
Vadiyan are basically made with soaked and ground lentils (of choice, usually urad dal for the Amritsari ones). A ton of spices and dried red chilli flakes are added to this dal, which is then formed in to little balls and sun-dried (hello tropical summer!) until (you guessed it!) they’re dry and crisp!
A dried vadi resembles a shell, as one side of the vadi is now hollow.
This recipe of Beans Vadiyan uses (you’re right again!) vadi instead of the usual potatoes that are paired with green beans.
Check out the other quick and easy Indian sides / sabji recipes, to serve alongside your next Indian Curry recipe.
Gobi Aloo (ofcourse!)
This recipe of Beans Vadiyan is naturally gluten free, vegan and vegetarian. Makes for the perfect office lunch, paired with pulao or chapatis. And a crisp fresh salad or raita.
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Serves: 2
Time taken: 20-25 minutes
Ingredients to make Beans Vadiyan
2 cups green beans, chopped
4-5 urad dal vadi
2 onions, medium size
2 tomatoes, medium size
1 tsp cumin seeds / jeera
1 tbsp grated ginger
1/4 tsp turmeric powder / haldi
2 tbsp cooking oil
Method of making Beans Vadiyan
Finely chop the onions and tomatoes. Grate the ginger or fine chop.
Heat cooking oil in a kadhai / thick bottom pan.
Add the Vadis and fry till golden brown. Strain and keep the fried Vadis aside.
Add cumin seeds to the hot oil. Once these splutter, add the chopped onions.
Sauté the onions till translucent and add the grated ginger. Mix well and cook for about a minute.
Add the finely chopped tomatoes. Mix everything and cook for 3-4 minutes, stirring occasionally.
Once the tomatoes start to break, add the fried Vadiyan, turmeric powder and salt.
Mix, cover and cook for about 5 minutes. Stir in the green beans to the Vadiyan and masala. Sprinkle some water, if you feel the need to, to cook the Vadiyan well. Continue to cover and cook for another 5 minutes.
Taste and adjust flavours to your preference.
Beans Vadiyan is ready to serve once the green beans and Vadiyan are cooked to perfection ie: the Vadiyan are soft and the green beans are cooked yet retain a bite.
Note that the Vadiyan will not be as soft as the ones in an Aloo Vadi recipe. The Vadi here will be soft, yet with a slight bite to it. If you like it softer, add the fried Vadi to the onion tomato masala sooner with a little water, then the beans in about 10 minutes.
Beans vadiyan go well with a simple scrumptious toor dal tadka, baingan ka raita and palak rice. Add a salad of sirke wale pyaaz on the side.
Take a look at the other quick & simple under 20 minutes meal ideas from WhiskMixStir, the Indian food recipe blog.
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