Cluster beans also known as motikkayalu/goruchikkudu is a favorite vegetable. One reason could be that we used to grow them in abundance in our small vegetable garden. This preparation of a chutney is very rustic and uses just three ingredients, the beans, chillies and onion.
Mangalore Cucumber or dosakaya pappu is a perennial favorite in Andhra and Telangana states. No other regional cuisine that I know makes such good use of this watery vegetable.
Broccoli is a very recent entrant compared to the other native vegetables in our kitchen but we started to love it. In addition to the nutrition factor, the color and the taste when cooked right is wonderful. It should never be cooked to mush and should be eaten straight away. It starts smelling once the curry cools down.
Don't the greens and the yellow complement each other well on the plate.
Mangalore Cucumber or dosakaya pappu is a perennial favorite in Andhra and Telangana states. No other regional cuisine that I know makes such good use of this watery vegetable.
Broccoli is a very recent entrant compared to the other native vegetables in our kitchen but we started to love it. In addition to the nutrition factor, the color and the taste when cooked right is wonderful. It should never be cooked to mush and should be eaten straight away. It starts smelling once the curry cools down.
Don't the greens and the yellow complement each other well on the plate.
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