Bagade and Katapadi Beans are like cousins. They are both brown skinned variety of dehydrated Chawli beans(Alasande). Bagade is available mostly during monsoon season in parts of Kerala, DK and Udupi districts. Mogral, a town in Kasargod district Kerala is famous for Bagade. Katapadi near Udupi is obviously famous for the bigger size beans grown there. Katapadi Beans are available almost throughout the year.
Bagade and Katapadi beans are sprouted and used in a GSB special curry called 'Aambat". Tender cashews are cooked with sprouted beans in a bland coconut based gravy along with sliced onions and this curry is seasoned with chopped onions browned in pure coconut oil.
We tried to make a spicy North Indian curry with sprouted beans and it turned out too good. This goes well with rotis for lunch or dinner and with pooris for breakfast or as evening snack. This is the best way to supplement kids' food with proteins that are abundant in these sprouts. Kids also will like the taste of this dish with a touch of Punjabi cooking.
Ingredients:
Bagade or Katapadi Beans - 100Gms
Potato - 1 medium peeled and cut into small cubes)
Salt - To Taste
Refined Oil or Ghee - 2 Tsp
Onion - 1 Medium, chopped
Ginger Garlic Paste - 1/2 Tsp
Tomato - 2 Peeled and chopped(Or 2 Tsp Tomato puree)
Kashmiri Chilli powder - 2 Tsp (Add some Red Chilli powder if you want the dish hot)
Jeera powder - 1/2 Tsp
Dhania Powder - 1/2 Tsp
Turmeric powder - A pinch
Kasoori Methi - 1/2 Tsp(Optional)
Sugar - 1/2 Tsp(Optional)
Coriander leaves - A handful chopped
Method:
Soak the beans overnight. Drain and wrap in a moist thin cloth and keep on a juice strainer for.
Keep pouring water over the soaked beans twice a day to moisten the cloth.
Take care to see that excess water doesn't remain at the bottom of the beans and cause decaying.
The beans must have sprouted at room temperature within 48hours.
Transfer to a vessel with water and keep for an hour.
Give the sprouts a rotational stir in the water.
Now the peels should easily separate from the sprouts.
Collect and discard the peels.
Drain and cook with the potato pieces and little salt in 2 cups of boiling water till tender.
Heat oil in a pan. Fry the chopped onions till golden.
Add the ginger garlic paste and fry till oil leaves the sides.
Add tomato puree or chopped tomatoes and fry.
Add all the powders except garam masala powder and fry further.
Now add the optional kasoori methi and sugar.
Pour in the cooked bean sprouts along with the water, check for salt and bring to a boil. Cover and cook on slow heat for 5 mins.
Add garam masala powder and mix.
Garnish with chopped coriander leaves and serve hot with chapathis, phulkas, pooris or parathas.
Bagade and Katapadi beans are sprouted and used in a GSB special curry called 'Aambat". Tender cashews are cooked with sprouted beans in a bland coconut based gravy along with sliced onions and this curry is seasoned with chopped onions browned in pure coconut oil.
We tried to make a spicy North Indian curry with sprouted beans and it turned out too good. This goes well with rotis for lunch or dinner and with pooris for breakfast or as evening snack. This is the best way to supplement kids' food with proteins that are abundant in these sprouts. Kids also will like the taste of this dish with a touch of Punjabi cooking.
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| Bagade Sprout Curry |
Bagade or Katapadi Beans - 100Gms
Potato - 1 medium peeled and cut into small cubes)
Salt - To Taste
Refined Oil or Ghee - 2 Tsp
Onion - 1 Medium, chopped
Ginger Garlic Paste - 1/2 Tsp
Tomato - 2 Peeled and chopped(Or 2 Tsp Tomato puree)
Kashmiri Chilli powder - 2 Tsp (Add some Red Chilli powder if you want the dish hot)
Jeera powder - 1/2 Tsp
Dhania Powder - 1/2 Tsp
Turmeric powder - A pinch
Kasoori Methi - 1/2 Tsp(Optional)
Sugar - 1/2 Tsp(Optional)
Coriander leaves - A handful chopped
 |
| Katapadi Bean Sprouts |
Soak the beans overnight. Drain and wrap in a moist thin cloth and keep on a juice strainer for.
Keep pouring water over the soaked beans twice a day to moisten the cloth.
Take care to see that excess water doesn't remain at the bottom of the beans and cause decaying.
The beans must have sprouted at room temperature within 48hours.
Transfer to a vessel with water and keep for an hour.
Give the sprouts a rotational stir in the water.
Now the peels should easily separate from the sprouts.
Collect and discard the peels.
Drain and cook with the potato pieces and little salt in 2 cups of boiling water till tender.
Heat oil in a pan. Fry the chopped onions till golden.
Add the ginger garlic paste and fry till oil leaves the sides.
Add tomato puree or chopped tomatoes and fry.
Add all the powders except garam masala powder and fry further.
Now add the optional kasoori methi and sugar.
Pour in the cooked bean sprouts along with the water, check for salt and bring to a boil. Cover and cook on slow heat for 5 mins.
Add garam masala powder and mix.
Garnish with chopped coriander leaves and serve hot with chapathis, phulkas, pooris or parathas.
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