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