Aug 14, 2017

Monsoon Misery: 49 dead, 17 missing


Yep, the Monsoon is in full swing here in Nepal. Forty nine dead and seventeen missing in floods and landslides since Friday. Heavy rains are pelting northeastern India and Nepal forcing the evacuations of more than 13,000 people and threatening to trigger unprecedented river flooding. Infectious waterborne nasties are soon to follow. The death toll is predicted to rise. 

Basically here's what happens every year during the Monsoon: it rains a lot from mid June and throughout August. As in everything from torrential downpours to constant drizzling. All the rain that falls in the Himalayas drains downwards onto India. The swampy delta-like areas along the south of the Himalayas where the water drains is called the Terai. On the map above you can see the areas of the Terai highlighted in bright green along the southernmost border of Nepal. There are very few dams, drainage projects, nor any sort of water management systems in place here. 

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And this is what happens every year: the Terai floods. Every. Single.Year.

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And thousands are displaced. And rescue and relief efforts are launched.

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And lives are lost. These are the bodies of three children whom were in their house when it collapsed in a flood on Saturday. This was in the Terai town of Nepalgunj. That debris you see is what's left of the house. 

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 And livelihoods destroyed. This is a cornfield destroyed by floods in Dang on the Inner Terai on Saturday. The Terai has the most perfect rich loamy soil for growing just about any crop you could want. Every Monsoon brings new, fresh topsoil down from the Himalayas.

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And livestock destroyed. This is what's left after the flood on Saturday at a chicken farm in Dang. Another livelihood destroyed. 

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This is a section of the East-West Highway that was flooded this weekend. This is the same road we drive to Kathmandu on. 


But here in Nepal we have a saying, "Athithi Devo Bhava", which means "the guest is God." Above you see tourists being rescued on elephants. This picture was taken at the popular jungle safari resort of Sauraha in Chitwan located on the Terai. Hotels were forced to shift their guests to higher floors as water rushed in.


Around 600 tourists were stranded due to flooding. Elephants were used to transport tourists to the nearest open highway and airport to help them return to the capital Kathmandu. How's that for hospitality, eh? Supposedly the Nepali government is sending rubber rafts to help evacuation efforts. I'll bet there are more elephants in Nepal than rubber rafts!

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Doesn't look like we'll be flying anywhere soon. This is the airport at Biratnagar. I think I'll wait for the elephants.


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This was the damage when a local river overflowed it's banks in our district last Wednesday. Twelve homes were destroyed. Fortunately there were no human casualties as the village had been evacuated. But four goats, one cow, and 225 chickens were swept away.

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And life goes on. Inevitably homes will be rebuilt in the flood zone. Crops will be replanted in the flood zone. Livestock will be raised again in the flood zone. And the same thing will happen again next year. As it has for generations. Last year 102 Nepalis perished in the first week of August from floods and landslides.

We're averaging about an inch a day of precipitation in our little valley this August.  I think I'm sprouting webs between my toes! ;)
How's your Summer going?
Hope you're high & dry wherever you are!

Bibi

Aug 7, 2017

Murgh Xacuti (Goan Spiced Chicken)

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Pronounced 'sha-koo-tee,' this spicy chicken recipe comes from the tropical shores of Goa. A truly classic dish that can be found in almost all restaurants dotting the beaches, towns, and villages. Featuring a savory blend of rich coconut milk, hot red chilis, and aromatic spices- it's best served with steamed rice and mango chutney. 

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This recipe is adapted from the book Recipes from an Indian Kitchen by Parragon Books Ltd. I bought this book in Delhi's IGIA duty-free shopping area on a bargain table for about $6. I've since seen it in Target stores in Florida as well as on Amazon. It's a great cookbook for the price with 100 recipes from all across India. Most of the recipes seem to be restaurant versions of regional dishes rather than from an Indian's home kitchen. It is very well written, easy enough for beginners, and all recipes are accompanied by beautiful photographs.  

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

I have made a few changes my adaption of this recipe. The original instructions called for 600g of boneless and skinless chicken pieces. I've upped the quantity of chicken to 1 kg/2.2lbs and use bone-in chicken as it's more authentic. Since I increased the quantity of chicken I increased the amount of spices accordingly. The amounts of coconut milk and water were generous to begin with so I left them the same. The recipe called for whole dried red chilis to be ground but of course I changed them to Kashmiri mirch as per my Kashmiri clan's preferences. The recipe also called for the whole spices to be dry roasted before grinding. I didn't do that. I don't think the dry roasting is a necessary step when then spices are going to be fried and then simmered with the chicken anyway. It is my understanding that dry roasting the spices is only necessary in humid climates to facilitate grinding. (You can read my diatribe on why I don't dry roasting spices here.) I think I added a bit of ginger paste to the base too. That's because ginger is good for you, I love it's lemony flavor,  and most other Xacuti recipes I've perused online include it too. Anyway, this is a really easy and really delicious South Indian style chicken curry. If you're new to making curries or a seasoned pro - I'm sure you'll enjoy this recipe as much as my family does!

Ingredients:
1kg/2lbs skinless chicken pieces
3 TBS cooking oil of choice or ghee
1/2 C onion, finely diced
1 TBS garlic/lahsun paste
1 TBS ginger/adrakh paste
400ml (1 can) or 14 oz coconut milk or coconut cream
1 C water
2 tsp tamarind paste
Grind to powder for masala:
1 TBS coriander seeds/dhania
1 TBS white poppy seeds/khus khus or ground cashews
1 TBS Kashmiri mirch (or 1&1/2 tsp cayenne plus 1&1/2 tsp paprika powder)
2 tsp fennel seeds/saunf
2 tsp cumin seeds/jeera
1 tsp turmeric/hali
5 green cardamoms/elaichi
10 black peppercorns/kali mirch
5 cloves/laung
1 inch piece of cassia bark/dalchini, broken into small pieces (or 1/2 tsp ground cinnamon)

Here's what to do:
1) Grind coriander seeds, poppy seeds, Kashmiri mirch, fennel seeds, cumin seeds, turmeric, green cardamoms, cloves, and cassia bark to fine powder. Set aside. (I use a coffee grinder dedicated solely to grinding spices.)

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2) Heat cooking oil or ghee with 2 teaspoonfuls salt in kadhai or deep heavy bottomed skillet for 5 minutes. Add diced onions and fry until beginning to brown. Add garlic paste and ginger paste and fry for about 2 minutes or until raw smell is gone from garlic.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

3) Add ground spices for masala to the fried onions, stir well, and fry for 2 minute. Add chicken pieces to fried onion mixture in pan. Cook chicken pieces for 2 minutes on each side. If mixture begins to stick or scorch add 1/4 C water to the pan, stir well, and reduce heat.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

4) Add coconut milk and water to pan. Stir well. Bring to a boil then reduce heat to low/medium and allow to simmer gently for 20 minutes.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconot, simple, spicy, xacuti, murgh,

5) Stir in the tamarind paste and cook for 5 more minutes or until chicken is cooked through and tender. Salt to taste and serve immediately. 

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Helpful hints:
You can make the spice mixture ahead of time and store it in an airtight container for up to 2 weeks.

Gorgeous Goan coastline.

Jul 31, 2017

Monsoon Mayhem: Murder, Matrimony, Rubbish, & Makeup


Yes indeed, the Monsoon has begun in all it's miserable muggy buggy glory! Above you see an example of the ongoing carnage in my garden. I was deadheading the Mexican sunflowers when that pale green spider leapt up and savaged that poor little European honeybee. Flies of some sort soon joined in the gruesome feast. The dismemberment and digestion of that poor murdered honeybee went on for a few hours. I grabbed my phone and snapped this photo as I'd never seen a honeybee attacked like this. What's even more amazing: I can hold a tiny, moderately priced piece of technology in my hand and snap a photo with such incredible detail with minimal photography skills. Then I can miraculously pop it on the internet for all the world to see in minutes! What wondrous times we live in, eh?


That very night a violent squall blustered down from the Annapurnas and completely flattened my humongous hedge of Mexican sunflowers. The storm only lasted about an hour but it knocked down two of the neighbors' banana trees too. The Mexican sunflowers had grown to an incredible seven feet in height. Above you see all that is left of the Mexican sunflowers. After tossing them on the compost heap I gathered some seed heads to dry and a few last cut flowers for a farewell bouquet. Those big aluminum American cookie sheets work well for drying herbs and seeds and such. I shall have Mexican sunflowers now in perpetuity.


@$^&@!!! snails have been ravaging the tomato crop!!! At least finish eating the tomato rather than just eating a hole through you rude !@#$%^&!! snails.


While I was hanging clothes to dry on the roof one morning a russet-hued cloud of these dragonflies arose from the vacant lot/swamp next door. All whirring and clickety-clacking and coppery glinting in the sun. These dragonflies are a bit smaller than the ones we had in California. California dragonflies come in all sorts of wild colors like metallic peacock blues, gossamer greens, and iridescent purples. The dragonflies here in Nepal are all that reddish brown. The dragonfly in the photo above alit on the clothesline and began chattering at me. Upon closer inspection his wings were a bit cattywompus and floppy. You can see his top wing still had a bend in the tip. As he sunned himself the wings unfurled and straightened out. I'm guessing there was a mass hatching and that whirring noise was a lot of newly hatched damp and wrinkly dragonfly wings.


Who's this coming down our street? He sure looks happy (NOT). This young man is part of our fairly new household waste collection system. In Nepal residents must haul their trash to a waste collection vehicle which makes frequent stops around each neighborhood. You don't put your bin to the curb on a designated day of the week as one does in western countries. The waste collectors indicate their presence by honking a loud horn. The man in the above photo is walking before the trash collection vehicle (the green truck) honking a large and loud horn that goes WANK-AAH WANK-AAH WANK-AAH!!! It sounds like a rodeo clown horn to me.


The sound of that horn is Bibi's cue to drop everything, grab the full garbage bags hanging on the back fence, and run like heck to the front gate. Of course the kitties have to check out what all the excitement is about. Ms Dawg is poised for action too- she's sleeping under the chinaberry tree across the street out of frame though. There isn't any schedule, rhyme, nor reason as to when the garbage collectors show up. Last month they came two consecutive Tuesday afternoons then they didn't show up at all for three weeks.


And then sometimes they don't even stop! Looks like Bibi's going to have to drop the camera and run to toss her bags to the guy in the back. Wheee!!! A few years ago we were just left to fend for ourselves as far as waste disposal went. What didn't get sold to the kabadiwalla, composted, or burned was buried or nocturnally tossed into the vacant lot.


Mission accomplished! So there's the waste collection vehicle lumbering on down the road after I've thrown my rubbish bags up to the guy at the back of the truck. I guess they aren't working for tips. Every time there's a different crew. The time before this the entire crew was a bit drunk. When I handed the bags up to the guy at the back of the truck he grabbed my arm and started to pull me into the truck! Thankfully Ms Dawg loudly, viciously, and vehemently intervened and I escaped unscathed. Which may be the reason the waste collection vehicle isn't even slowing down by our house. 


A Monsoon wedding on our street! Here's the groom's party returning after fetching his beautiful bride to be. They're a jiggy lot aren't they? They may be few in number but they're certainly festive! I've noticed that most of the marriages in agrarian families take place during the Monsoon. City folks seem get married in Winter.


This lady wins Bibi's award for best outfit of the decade. Shout out to Ms Wintour, Mr Lagerfeld, Mr Jacob, Mr Ford, Ms Versace, & the gang! This is true GLAMOUR. This is how it's done. Timeless, elegant, classic style that works no matter what the trends. This is how pink should be worn. This works for the red carpet as well as an outdoor summer wedding. Suitable for any size, skin tone, or figure. From the pale gold choli (blouse) to the zari stitching on the border of the sari this is bomb, hundo p, slayin' and then some. Nepal might be beyond the arse end of nowhere but fashion never passed us by! All that and she's got a matching quilted clutch and bangles. Probably a matching beaded dupatta/scarf and bejeweled lamé  jootisslippers too. Dang. I need that outfit! 

#sheslays



And here's the lucky couple! I don't know. I kind of feel sorry for the bride. But I love this photo because if you look closely the bride's eyes are glowing. I'm not sure if she's terrified, angry, demon possessed, or if the sequins on her veil are just reflecting oddly. Maybe all three? Anywho, the groom looks thrilled and so does the boy on his left. 


Last month was my birthday and the Sheikh surprised me with some makeup! The Sheikh gifted me an entire selection of products from GOSH Cosmetics of Denmark. I'd never heard of the brand but apparently it's a new line carried by my favorite little makeup store in our little town. Gosh is priced on the high end of drugstore cosmetics so I was curious to test these products out. By the sleek and chic looks of the packaging and product they're trying to compete with trendy brands like MAC and Urban Decay.


Above you see the Smokey Nudes 002 palette which consists of 5 matte and 5 pearl shades. The palette is rather luxuriously packaged in a very sturdy black vinyl laminated cardboard case with a very secure magnetic closure, a mirror, and a typically useless brush. It's definitely meant to be a dupe of the iconic Urban Decay Naked palettes with it's rectangular pans and gradient layout. There weren't very many positive reviews for Gosh eyeshadows online. The palette is made in PRC. As with most eyeshadows from PRC the shadows very pigmented but unfortunately so dry and hard in the pan you can barely load your brush with it. Seriously, some of these are like pans of watercolor paints. When you eventually scrape up enough eyeshadow it applies well and is blendable. Overall you've got your basic tans, taupes, and browns of varying intensities you'd see in any nude palette. Not much really screams "smokey" in this palette to me. The darkest shade you see on the far left of the palette is a charcoal gray not a deep, intense black. I'm of the opinion that any palette that dares to call itself smokey must have a deep, intense black!!! The pearl shades are so faint they may as well be satins. To really be 'on trend' those pearl/shimmer/satin accent shades should have been bold metallics or brilliant jewel tones. Other that it's been a fun palette to play with. I've never owned one of these huge palettes with multiple shades that have become so popular. I've had quads, trios, and duos of various brands though. I don't think I'd choose a 10 pan palette with this much brown in it. Most of the looks you get with just these shades are too similar. But the Sheikh (or the lady at the makeup store) and bought this too:


Gosh's To Party in London was the other palette the Sheikh bought for me. Housed in a sturdy and chic heavy black plastic case this palette of 9 metallic shadows is made in Italy. These shadows have the opposite problem as the ones in the Smokey Nudes palette- they are so ridiculously buttery and soft you'll gouge a huge hole in them if you use a brush! So I just pat these on with my finger gently and then blend them out on the lid with a brush. The metallic effect is a fine shimmer not glitter and can easily be built up in intensity to an almost foiled effect. To get these shadows to really pop it's best to layer them over a matte dark gray or black. It just so happens the 'on trend' look this Fall is the "metallic smokey eye"! So Bibi is all set to be hip and happenin' as far as eye makeup goes between these two palettes! My only complaint with these metallic shadows is that they fade to a light wash of color after about four to five hours. This is a common problem with metallic eyeshadows even in high end brands though. Gravity takes it's toll on the the heavy bits of mica that give the metallic effect and they fall off. There are special primers to deal with this type of fallout. Overall I've had fun playing with this palette too. It took me about two weeks to realize there were three colorways going in this palette. At first I just though it was just an accent palette of glamour shades for party looks. But if you look at the rows going left to right you'll see there's a theme to each one. The top row in neutral toned with pink shimmer in a champagne, rusty brown, and chocolate brown. The middle row is warm toned with gold shimmer in a pale gold, saffron orange, and a sienna brown. The bottom row is cool toned with a lilac shimmer running through a pale silver, lavender, and anthracite gray. All rows have a highlight, midtone, and deep shade for at least 3 very different complete looks! 


So here's a FOTD by GOSH I did on my birthday. Yes, Bibi reverts to a 5 year old when she gets new makeup and has to try out everything immediately. I'm also wearing GOSH Foundation Plus Cover + Conceal in shade 002and GOSH lipliner pencil in the shade Dusty Rose. The foundation/concealer and lipliner pencil are actually really good quality. Both applied easily, wore comfortably, and lasted a good 6-7 hours. My nose looks a bit chalky because I set it with an Essence transparent fixing powder that apparently is not photo-friendly. I really wouldn't recommend the eyeshadows as I think you can get much better quality for less money from other drugstore brands like Wet-N-Wild or Coastal Scents. Eyeshadows seem to be a difficult thing for drugstore level products to get right. Another thing about those two GOSH palettes- I can not find a listing or review online for them anywhere! There is another Smokey Nude palette by GOSH I found online that has plums, purples, and an inky navy blue shade but not the same as mine.  I could not find the To Party in London metallic palette listed anywhere. No reviews, no eBay listings, no mention on the GOSH website- NADA. The little makeup store where the Sheikh bought these gets big boxes of all sorts of odds and ends from European cosmetic companies. Testers, limited editions from years ago, things that are not 'first quality,' and just stuff that did not sell. I wonder if these were just products that were never released or discontinued before launching due to quality issues or what? My Swedish girlfriend says she thinks these were a 'gift with purchase' last Fall. Anywho, no point reviewing products that no one can buy anywhere, eh?

That's all the excitement around here. It's been drizzling here for 3 days straight. Great weather if you're a frog! 
How's your Summer going?

Calmly Currying on,
Bibi



Jul 24, 2017

Hot & Spicy Hyderabadi Tomato Chutney

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From Hyderabad comes this hot, garlicky, smoky, and spicy tomato chutney! Hyderabadi cuisine is known for it's lavish use of spices and love of red chilis. In this easy recipe tomatoes are simmered with roasted garlic, red chili, cumin, mustard, ginger, and fenugreek to caramelized perfection. A tasty vegan and vegetarian addition to any rice or roti based meal or a zesty new dip for tortilla chips. 

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It's that time of the year again when tomatoes are cheap and a'plenty! A cooked tomato chutney is a great way to enjoy Summer's vegetable largesse. This recipe takes about eight tomatoes and cooks down to a little less than a cup of chutney. My Kashmiri contingency here won't touch a raw tomato but when fried into a sauce or chutney they love'em! In fact, a batch of this relish lasts only a day at our house. And that's a lot of tomatoes!!! This recipe is adapted from Madhur Jaffrey's World of the East Vegetarian Cooking (1981). I bought this book from a secondhand bookstore yonks ago in San Francisco and it was fairly decrepit then. Anywho, it has 400 recipes from all over Asia that are all darned good and are suited to what you could probably find in supermarkets in the early 80's. (Nothing terribly exotic.)


Over time I have changed a few things in the recipe in accordance with my family's tastes. The original recipe called for peeling and seeding the tomatoes. We all know Bibi isn't going to do that! Didn't Ms Jaffrey's mom tell her that's were all the vitamins are? If you are the sort who seeds and peels tomatoes Ms Jaffrey also suggests canned tomatoes can be used in this recipe instead of fresh. (I would not dare to try that in our house- but it seems like it would work.) My Kashmiri clan loves their Kashmiri mirch so I've used that instead of the cayenne powder/degi mirch in the original recipe too. Feel free to adjust the amounts of red chilis in both dried and powdered form to suit your tolerance for heat. Other than that the ingredients are pretty much as in the original recipe. Are you wondering why Ms Jaffrey uses both garlic cloves and garlic paste? You'll notice the garlic cloves are fried until golden brown while the garlic paste is added later with the tomatoes. This gives both forms of garlic a different taste. This is the typical layering of flavors that makes Indian cuisine so deliciously complex. Frying the dried chilis until blackened lends the chutney a smoky flavor that's quite nice and very Hyderabadi too. I do prefer to run the chutney through the mixie after cooking and cooling. Ms Jaffrey does not advise this but the dried chilis and garlic cloves don't always break down into small pieces during cooking. I fear someone eating the chutney might get a big unpleasant bite of garlic or dried chili. Yikes! So I blitz the fried mixture in the mixie when cool to a lovely smooth texture. Enjoy!

Ingredients:
2 TBS cooking oil
4 garlic/lahsun cloves, peeled
1 tsp cumin/jeera seeds
1/2 tsp black mustard/rai seeds
1/4 tsp  fenugreek/methi seeds
2-3 whole dried hot chili peppers (use less for less heat
1 tsp salt, or to taste
Mix together in a bowl:
2 C roughly chopped tomatoes, (canned tomatoes will work for this recipe too)
1 tsp ginger/adrak paste
1 tsp garlic/lahsun paste
1/2 tsp turmeric/haldi
1/4 to 1 tsp Kashmiri chili powder/mirch (or 1/2 tsp cayenne/degi plus 1/2 tsp paprika powder)

Here's what to do:
1) Mix the tomatoes, ginger paste, garlic paste, turmeric, and Kashmiri mirch in a bowl and mix. Set aside.

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2) Heat the oil and one teaspoonful salt in a heavy skillet over medium for about 5 minutes. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard, and fenugreek. Let sizzle for a couple seconds and add the dried chili peppers. They should puff up and darken.

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3) Add the tomato mixture to the spices in the hot oil. (Be careful as it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced and oil separates from the mixture. (If mixture begins to stick or scorch reduce heat and add 1/4 cup water- but keep stirring!) Use a wooden spoon to mash the tomatoes and garlic cloves into a paste.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,
hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

4) The chutney is cooked when the oil separates from the mixture and rises to the top. Salt to taste. You should have about 3/4 cup of chutney. If your chutney isn't as smooth as you prefer allow the mixture to cool for about 15 minutes and run it through a mixie or blender. Serve hot, cold, or at room temperature. Keeps well in an airtight container in the refrigerator for up to 3 days.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

Helpful Hints:
When salting chutneys to eat with rice and or rotis you'll want to add just a little more salt than you think you should. Like maybe 5% more. Remember that rice and rotis are generally served unsalted and chutneys or relishes served with them provide the salt that makes them tasty.

Ladies Sharing Wine, India, Andhra Pradesh, Hyderabad
Early 18th century Drawings; watercolors, ink, opaque watercolor, and gold on paper. 

Jul 17, 2017

Ingredients: Yard-Long beans, Snake beans, Asparagus beans, Bodi, Bora, Tane Bodi, Chang Jiang Dou, Jhudunga, Choda, Chawli, Barbati, Lubiya, Payaru

This variety of cowpea is variously called yard-long beans, asparagus beans, snake beans, bodi, bora, tane bodi, chang jiang dou, jhudunga, choda, chawli, barbati, lubiya, payaru, or Chinese long beans. These quick-growing beans are a staple vegetable in much of South Asia due to their tolerance of harsh sun, heavy rains, high humidity, tropical diseases and pests. While they can be eaten raw they’re often enjoyed in tasty stir-fries, curries, and omelettes.

Yard-long beans can certainly grow up to a yard in length, but most types should be picked when they’re much shorter. Their scientific name, Vigna unguiculata subspecies sesquipedalis, actually gives the best indicator of their length. Sesquipedalis literally means a foot and a half. Many varieties are indeed best enjoyed as a vegetable when around around eighteen inches in length. 


In Nepal these beans are called tane bodi which simply means "long beans." In different regions of India they are called payaru, jhudunga, chawli, bodi, barbati, lubiya, and chora. In Central America, South America, and the Caribbean they are known as bora or bodi. In the Philippines, they are known as sitaw or butong. In China they are called chang jiang dou. In Thailand they are called tua fak yaw.

Flower of  Vigna unguiculata subspecies sesquipedalis

Yard-long beans do look a bit like overgrown green beans as they are both members of the legume family. But yard-long beans belong to different genera than green beans. They're actually close relatives of cowpeas, field peas, crowder peas, and black-eyed peas. With most types of cowpeas only the hulled peas are consumed. However, with yard-long beans it’s more common to eat the immature green pod- just like green beans. In some parts of Africa and Asia the thetender green leaves are prepared and eaten like spinach too.


The yard-long bean is a vigorous climbing annual vine growing 9 to 12 feet and requires a trellis or support. The vine prefers a light, well-drained soil with a pH of 5.5 to 6.8 which has been  enriched with compost or rotted chicken manure. The plant begins to produce long pods ranging from 14 to 30 inches as soon as 60 days after sowing. The pods hang in pairs that should be picked for vegetable use before matured. Checking or harvesting yard-long beans daily is a necessity because they grow extremely quickly in warm climates. When harvesting it is important not to pick the buds which are above the bean as the plant will set more beans upon the same stem. They tolerate heat and humidity much better than common beans. Keeping the pods picked is essential to maintain production.

 Seeds or beans from Vigna unguiculata subspecies sesquipedalis

If left unpicked the yard-long bean pods will grow up to 1 meter (3 feet) in length and produce beans that look very similar to black-eyed peas. Fret not if you find yourself with several forgotten pods as these beans can be used like dry beans in soups.



You’ll find yard-long beans in light and dark shades of green most often. They do come in in red, purplish, or speckled varieties too. The lighter green yard-long beans are purported to have a sweeter, nuttier, more delicate flavor than the deeper colored varieties. The palest green ones are therefore favored for quick-cooking dishes. When cooked the red, purple, and speckled beans turn green. All yard-long beans are stringless too unlike green beans.


Yard-long beans are normally sold in bundles in markets. I've always seen them in Asian markets and wondered how to cook them. Choose thin beans free from bulging or splitting. Split or bulging pods indicate that the beans inside are too developed. Don’t be overly concerned with floppiness or wrinkles. Use your yard-long beans within two to three days as they can quickly go from floppy to limp and wilted after which they fall to pieces.

Chopped yard-long beans just dropped into hot oil for a Nepali style stir-fry

Yard-long beans become soggy and bland when boiled, blanched, or steamed. The beans are best chopped into smaller lengths and cooked quickly in oil. When sautéed, stir-fried, or deep-fried, their flavor intensifies and their texture becomes deliciously crispy. Most Asian recipes wisely use these methods to prepare yard-long beans. Please ignore crazy westerners who implore you to blanch, steam, or boil yard-long beans in their ridiculous recipes- they know not what they do. 

Chopped yard-long beans after stir-frying for about 7 minutes, shriveled, wrinkled, and tenderly crisp

As you can see in the photos above yard-long beans wrinkle or shrivel and crisp up as they fry down. I've heard yard-long beans described as being similar to green beans, asparagus, and mushrooms in flavor. To me they don't taste nor smell anything like green beans, asparagus, or mushrooms. The texture is completely different that green beans when cooked also. While cooking they give off a scent similar to peanuts and potatoes. When prepared in a traditional Nepali stir-fry or tareko their flavor and texture reminds me of hash browns or shredded pan-fried potatoes.


If you live in an area with  hot, humid, tropical Summers you might consider planting yard-long beans in your garden. They are easy to cook, easy to grow, attractive to look at, and quite nutritious being rich in vitamin C and calcium. These are one of the few vegetables that will actually continue to bear throughout the Monsoon. If not just stop by your local Asian market and buy some! I'm certainly going to try growing them in my garden and will be featuring recipes utilizing yard-long beans on this very blog!

Calmly currying on,
Bibi
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