The title says it all. The winged beans craze is still strong at home. Paired with acorn squash it was a welcome warm salad/side on a stormy weekend afternoon.
It is made in typical south Indian style with tempering and curry leaves and grated coconut. Salt, tamarind, and chilli powder for flavoring.
I cooked the acorn squash and winged beans separately in the microwave so they are firm yet fully cooked, not mushy.