When I am in Goa, I always like to visit the local markets. No, I don’t mean the regular vendors selling vegetables and fruits that are imported or from other parts of India, but the ones selling authentic Goan produce. Every time I visit, I realize how little I know about what our lovely land has to offer. There are so many vegetables I have no idea even exist. This recipe tells the tale of one such ingredient. I just happened to be passing by our family temple when I saw a lady sitting by a nearby field selling some vegetables. The real reason I stopped was to see if she could sell me some pumpkin flowers. But she had something that drew my attention even more! Alsaandhyaachyi Paana (kidney bean leaves)! I had never seen or heard of them before! I was intrigued and then started my questions to mom on how they are cooked. We bought a bunch and this was the end result. I am glad I discovered another lost recipe. Next time you roam the Goan markets, do look out for this vegetable!

What you will need:

How to make it:

• Wash and clean the kidney bean leaves thoroughly to remove any soil.

  

• Chop them roughly.
• Chop the onions and cut the green chili into large pieces.
• Wash the moong dal, drain the water and set it aside.
• In a vessel, add the chopped leaves, washed moong dal, onions, green chili, and coconut.
• Add the salt and jaggery as well.
• Mix everything well, cover and cook till all the water evaporates. You will notice that the leaves will reduce in size.
• Serve as a side to a Goan meal or enjoy with chapatis.