|Stinky bean chutney|
|Stinky beans/Parkia speciosa|
It is a good source of minerals and is especially high in calcium, phosphorous, potassium and iron. It is high in fibre and contains considerable amounts of Vitamin C and E as well as Vitamins A, B1, B2 and B3. Stinky beans have been used in folk medicine to treat diabetes, hypertension, liver disease, and kidney disorders. Source.
|The roasted beans and the seeds|
|Seeds chopped up|
4 mature stinky beans
7-8 hot chillies (I used dried bird's eye chillies)
1 fermented fish/naphlam
A pinch of soda bicarbonate
Salt to taste
Chopped herbs for the garnish
Prepare the beans as described above.
Heat about 1 cup of water and boil the seeds till almost done.
Add the chillies after twisting and breaking them into smaller pieces.
After 10 minutes or so, the seeds will become softer.
Add the soda bicarb and lower the flame for a few minutes so that the chutney will not boil over and spill.
Add the salt and the fermented fish.
Then add the soft flesh of the beans that were set aside earlier.
Cook for a couple of minutes till the dish is almost dry.
Remove from the flame and mash with the back of a ladle.
Transfer to a serving bowl and scatter the chopped herbs.
Both coriander and serrated coriander work well here but today I used chopped spring onions.
Finely sliced onions can also be added to this dish. They can be added raw with the herbs or cooked. Another variation of making this dish is to boil the beans first till well cooked. The chillies and fermented fish can be roasted separately and everything can be mashed together with salt and a pinch of soda bicarbonate.
Dried seeds are black but they can be stored and used when the season of fresh beans is over.