I came across this recipe sometime back and couldn't wait to try it. But I had to wait for this season when the markets are flooded with hyacinth beans in all kinds of shapes and colours. Some tend to be pale green and some come in darker shades. And there are some that have more of purple than green on them.
Like every new produce they go into fish curry, chutney, khari and into vegetable dishes. I felt there wasn't anything new I could try with them. So when I came across this recipe on Hamaree Rasoi, it made me wonder why I hadn't thought about such a recipe before.:)
For the fritters, I'm not adding the recipe in detail here. Please check the link given above. To serve 4-5 people you'll need 10-15 tender hyacinth beans. The beans were blanched till half done. Then they were drained in a colander and then spread on a kitchen towel as I got the stuffing and the batter ready.
|Different kinds of hyacinth beans & the pretty blooms|
The beans were gently prised open with the help of a knife and a bit of stuffing was placed in each. Then they were dipped in a batter of chickpea flour and rice flour to which I added some paprika, salt, and a sprinkling of nigella seeds.
|Stuffed and ready to be dipped in batter and fried|