Topic started by soudamaini (@ 162.42.203.239) on Fri Jul 28 09:26:27 .
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Recipes with karamani beans?

Responses:

• From: seetha (@ 203.197.153.99) on: Fri Jul 28 16:01:50 EDT 2000
  
  soudamaini
  karamani is called in kerala payaru.
  cut it one inch peaces. put kadai in the flame
  pore two spoon oil add kaduku when it craked
  add one green chilli or one red chilli and add
  karamani, manchalpodi, salt enough water, when
  cooked, add one or two teaspoon oil and keep
  stirring accationaly. When this well cooked
  like orulaikshanku karakari remove and use as side dish. another variyation is take some sambar
  venkjayam or peria venkayam, three or four red chilli this should be grind coursely (chathakkal)
  put kadai in the flame add one or two tea spoon oil add kaduku when it crakked add chathacha
  vengayam chilli paste, stirr it. when raw smell
  gone add boiled karamani stirr well and use.
  
  
  
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• From: Aruna (@ aca02c25.ipt.aol.com) on: Sun May 19 14:26:16
  
  Hi,
  
  Just wanted to know what karamani is called in English or Hindi. The Indian store only has English or Hindi names, and no one knew when I asked for Karamani.
  
  
• From: Hemant (@ 203.200.28.230) on: Mon May 20 02:00:44
  
  Hello Aruna,
  Karamani is Choli or Chola in Gujarati, Chowli in Hindi,also known asLobia in Hindi and urdu.
  Black eyed beans in english in dry state and string beans when a vegetable.
  
  
• From: manju (@ bgp484841bgs.summit01.nj.comcast.net) on: Mon May 20 06:43:35
  
  hi,
  simple recipe with string beans-cut onions[1 big one]&2 garlic pearls into fine pices. slit 6 green chillies.
  in 3 teaspoons of oil in the kadai,splutter some cumin seeds. then fry the onion &garlic.throw in the green chillies & beans. add a little haldi & salt.cover & cook for 5 mins. once vegetable is half done, open fry for another 5 minutes.
  i actually cook a lot of different vegetables the same way-particularly american veg-like brussel sprouts[cut like cabbage], asparagus etc.
  u can reduce the amount of chillies-we eat real hot food.
  hope this helps.
  manju
  
  
• From: Sri (@ vesta.telcordia.com) on: Mon May 20 09:41:37
  
  The long beans we get in the indian stores in the US seem different than the payaru (the vegetable not the dry one). when sauted it gives out a pinkish colour and it is also very tender. I have seen this used in thai dishes. Is this some variation of the payaru ?
  
  

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