Chauran Pharyun|Long Beans

Pharyun in Sindhi could mean the pod of any legume or pulse grains but most of the Sindhis consider french beans as the Pharyun.
Chauran (or Raanh) means Chawli or black eyed beans  and the whole beans are called Chauran Jyun (of) Pharyun.

Tender Long beans are not commonly had in many Sindhi homes though fresh pods from the matured beans are often cooked in Sindhi style gravy dish (Ras mein).
Recently I found extremely fresh tender long beans and couldn’t resist buying a bunch of it. I cooked it the way Sindhis make  Gvar/Guar patata.

In the Thali:
Chithyal Chauran Pharyun (Long beans)
Juar Jo Dhodho (Patted Jowar Roti)
Mung (Whole mung)
Green chutney (Mint coriander chutney with awla).
Vangi (Cucumber) and Ambh (Mango)

Confession: Traditionally Sindhis cook cluster beans to make a dry subzi and the beans are crushed/smashed to attain a peculiar texture. I did cook the long beans the traditional way (smashed). The flavors were good but the texture was bit pasty. I prefer slightly undercooked beans so I was not happy with this texture.

Chithyal Chauran Pharyun|Long Beans Recipe:

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Chithyal Chauran Pharyun|Long Beans Recipe

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Smashed Long beans with potato chunks flavored with garlic

Ingredients

• Long benas 250 gm
• Potatoes 2 medium sized
• Onion 1 medium sized
• Tomato 2 small
• Green chillies 2 (or use as many you normally do)
• Ginger a bit
• Garlic 5-6 cloves
• Turmeric powder ½ tsp
• Coriander powder 1 tbsp
• Salt as per taste
• Oil 1-2 tbsp

Method

1. Wash beans thoroughly, pat dry and trim the tips on both the sides.
2. Cut each bean into small (1 inch) pieces.
3. Peel and dice potatoes into big chunks.
4. Rinse and add salt to potatoes, keep aside for 5 minutes. You can soak potatoes in salted water instead.
5. Pound ginger garlic and chop onion, finely.
6. Take 1-2 tbsps of oil in a pressure cooker and heat it.
7. Add ginger garlic. Cook till the raw smell goes away.
8. Add chopped onion.
9. Cook onions till light brown. Add chopped tomatoes and chillies.
10. Add beans, potatoes, salt, turmeric powder and coriander powder
11. Cook the mix on high heat till the mix starts sticking to the base of the cooker. Add 2-3 spoons of water and close the lid. Cook on medium flame.
12. Wait for a whistle and cook it further on low flame for about 2-3 minutes or till the potatoes are cooked.
13. Heat the subzi on high flame if there is excess moisture.
14. Serve it with roti, or plain boiled rice

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