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In a variety of curries, green beans add a crisp texture and vivid colour that go well with other veggies or meats. They also lend a hearty component to the recipe and are a favourite choice for sambhar, a South Indian lentil soup. All things considered, green beans are essential for improving the nutritional value and flavour of many Indian dishes.
Here is the list of commonly found varieties of green beans in India:
1. Indian Broad Beans:
Indian broad beans are used in Indian cooking to give food a nice crunch and subtle sweetness. They take on the flavours of spices like coriander and cumin in traditional recipes like aloo sem sabzi, giving the soft potatoes a textural contrast. They retain their solid texture and add a brilliant green tone to mixed vegetable curries.
Indian broad beans make a tasty and straightforward side dish when they are stir-fried with curry leaves and mustard seeds. They can be used to balance strong spices without overwhelming the dish because of their neutral flavour. All things considered, Indian broad beans provide Indian dishes with a light and adaptable touch that improves both flavour and appearance.
Video Credit: YouTube/ WildFlimsIndia
2. Cluster Beans:
The Hindi term "Guar Phali" for cluster beans gives Indian cuisine a distinct taste. The slightly bitter flavour of the beans is tempered with spices in traditional recipes like "Guar ki Phali ki Sabzi" to produce a savoury and fragrant dish. Included in lentil-based dishes such as "Guar ki Phali aur Chana Dal," they contribute richness and complexity to the flavour profile.
Beans are frequently combined with other vegetables in local cuisines, which intensifies the flavour's complexity. Even though they taste harsh at first, when cooked properly, cluster beans add a complex flavour to Indian dishes.
3. Cowpea Beans:
Cowpea beans, or "boda," as they are called in India, provide many Indian cuisines with a distinct flavour. They add a wonderful crunch and absorb the flavours of spices such as coriander and cumin when used in stir-fries and curries. Their subtle sweetness in the South Indian avial complements the flavour profile of the dish as a whole.
Cowpea beans give sambar a substantial texture and help to balance out the tamarind's bitterness. Furthermore, their elongated shape adds a visually pleasing feature to mixed vegetable recipes. Cowpea beans are a versatile and savoury component in Indian culinary masterpieces because they add a subtle sweetness and firm structure to meals.
4. Flat Beans:
When cooked, flat beans, often referred to as "Sem ki Phalli" in Hindi, have a somewhat sweet flavour and a soft texture. They add a delicious crunch to mixed vegetable meals and help the spices seep in, giving the medley a flavour that goes well together. Because of their flat shape, they absorb rich, aromatic gravies well and contribute to the overall flavour profile of North Indian sabzis.
They give the coconut-based curries in South Indian dishes, like avial, a distinct texture. Furthermore, flat beans maintain their crispiness nicely in stir-fries. They are a popular choice because of their adaptable taste, which goes well with a variety of Indian culinary creations.
5. Wax Beans:
Wax beans, sometimes referred to as "French beans" in Indian cooking, go well with a wide range of foods because of their somewhat sweet flavour. They take on the flavours of spices like mustard seeds and cumin when stir-fried, which gives the food a crisp texture.
Wax beans are a great way to add a subtle nuttiness to curries and go well with thick gravies. When used in mixed vegetable recipes, their adaptability really shows out, offering a delicious contrast to other ingredients. Wax beans add a bright and lively aspect to Indian cuisine, boosting the flavour profile and overall appeal of the meal, whether added to either regional specialties or fusion recipes.
6. String Beans:
Green beans, such as string beans, have a mildly sweet flavour and a crisp, soft texture. They work well for a variety of cooking techniques, including stir-frying, sautéing, and steaming. These beans take up flavours well, so adding them to food makes it better. In addition to fibre and vitamins A and C, string beans are a healthy option. Their bright colour and delicate flavour make them a popular and healthful addition to a variety of recipes, whether they are added to salads, casseroles, or served as a side dish.
7. Hyacinth Beans:
A type of green bean called hyacinth beans has a distinct flavour that is nutty and slightly sweet. Their texture is solid but soft, making them suitable for a wide range of culinary uses. Hyacinth beans are frequently used in Asian and African cuisines. They can be sautéed, stir-fried, or combined with curries. When cooked, their vivid purple pods turn green. These beans add nutrition to a diet since they are high in fibre, protein, and antioxidants. Add hyacinth beans to salads, stews, or side dishes to take advantage of their unique flavour and nutritional value.
8. Sword Beans:
Sword beans are a type of green bean that have a crisp, yet soft texture and a mild, sweet flavour. They can be used for a variety of meals due to their versatility in the kitchen. They provide a unique taste to dishes when stir-fried, sautéed, steamed, or mixed into salads. Sword beans are more appetising when combined with complimentary herbs and spices in culinary preparations. Fibre, vitamins, and minerals are among their nutritional attributes, which support a healthy diet. Sword beans are a tasty and wholesome side dish that may be served on their own or added to more elaborate preparations.
