Winged Beans and Acorn Squash with Coconut and Curry Leaves

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.

Indian Style Winged Beans and Okra with Curry Leaves

Winged beans has become an obsession of sorts lately. It'll pass. I'm sure I'll grow out of it soon. But until then, it is fun to cook it up in ways that is particularly appealing to the cook.

Okra and winged beans come together for a mildly spicy South Indian style dish with tempering and curry leaves for flavoring and garnish.

While the beans and okra are cooking in the microwave (about 5 minutes each), I get the masala paste ready and start sautéing it; this way, when the masala paste is good and ready, I can throw in the cooked veggies into the same pan and finish cooking quickly. I prefer to cook the veggies with some salt for seasoning.

Ingredients
1 cup Winged Beans, chopped
1 cup frozen cut Okra
½ medium red onion, diced
¼ cup canned diced tomatoes, drained
2 Tbsp curry leaf masala paste*
salt to taste
tempering: 1 teaspoon sesame oil, ¼ teaspoon mustard seeds, ½ teaspoon split urad dal, 3 or 4 curry leaves

*Curry Leaf Masala Paste
¼ cup packed curry leaves
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon poppy seeds
½ teaspoon fennel seeds
1-inch piece of Indian cinnamon bark
2 tablespoon unsweetened dry grated coconut
2 Tablespoon gingelly/sesame oil

Preparation

1. Curry Leaf Masala Paste: Dry roast the ingredients (except oil) and grind them to a fine paste drizzling olive oil as needed while grinding
2. Cook the winged beans with some salt in microwave, drain, and rinse. Microwave power varies-- I cook the chopped winged beans for about 5 minutes in mine, with enough water to immerse the beans
3. Cook the frozen cut okra with some salt per package directions, drain, rinse in cold water
4. Tempering: Heat oil in a pan, add the urad dal first, when it turns golden brown add the mustard seeds, when it splutters add the curry leaves
5. Then, add the masala paste, onions, crushed diced tomatoes, a tablespoon of oil and saute till aromatic and the onions and tomatoes are cooked and the masala paste is thick and intensely flavorful
6. Add the cooked okra and winged beans to the pan, cover and cook till combined. 
7. Garnish with some cilantro and chopped curry leaves. Serve warm with hot basmati rice

Winged Beans Curry

Until recently, I had never seen Winged Beans aka Goa Beans aka Sirahu Avarai (Sirahu = Wing, Avarai = Lab Lab Beans, in Tamil) in the local Asian markets. Now, they're everywhere! And, am glad. I love its flavor and texture and even its appearance.

I went with a very simple curry this time, served with some quinoa.

Ingredients
Winged beans, chopped into chunks
2 Tomatoes, diced
½ medium red onion, diced
4 mini colorful peppers, chopped
4 green chilies, chopped
cilantro for garnish

Flavoring Masala Paste:
1 Tbsp grated ginger
1 Tbsp minced garlic
2 Tbsp tomato paste
2 Tbsp Nihari masala powder
1 tsp cumin powder
1 Tbsp coriander powder
1 Tbsp oil

Preparation

1. Combine the masala paste ingredients. Heat a tablespoon of oil in a pan. Add the masala paste and saute till aromatic
2. Meanwhile par-cook the winged beans in the microwave with a dash of salt, drain and keep handy
3. Saute the onions, tomatoes, and mini peppers along with the masala paste, adding a pinch of salt
4. when onions are soft and translucent, add the par-cooked winged beans, cover and cook till curry comes together and flavors meld; garnish with cilantro and chopped spring onions if preferred
5. Serve warm with brown basmati rice or quinoa, or even simple roti or naan or paratha