COWPEA BEANS FRY WITH SESAME MASALA
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Crunch Insurance: Sesame Secrets & Speed Moves
Roast sesame before grinding for a richer, nutty punch. Keep the tadka on medium heat so mustard pops but spices don’t burn. Stir-fry beans only till 80% done—overcooking kills the crunch. Toss in sesame powder, chilli, turmeric, and salt at the end; the dry mix should cling. If it feels dry, sprinkle 1–2 tsp water, not oil. No sesame? Sub 2 tbsp peanut powder. Finish with coriander and a squeeze of lemon to wake up flavors.
Step-by-Step Recipe : Bean There, Fryed That: Your Crunch Roadmap
Preparation Time : 10 min Cooking Time : 15 min Total Time : 25 min Servings : 3-4
PERSONAL NOTE
This Cowpea Beans Fry with Sesame Masala takes me back to childhood meals where the aroma of roasted sesame filled our kitchen. My mother often made this dish, and I loved how the nutty masala clung to each bean, adding crunch and spice. Now it’s my go-to comfort food on busy days—quick to make, healthy, and satisfying. A squeeze of lemon and fresh coriander make it taste like home, carrying forward a simple family tradition with every bite.
INGREDIENTS
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- A pinch of hing (asafoetida)
- Handful of curry leaves
- 150 g chopped cowpea beans
- Salt – to taste
- 4 tbsp sesame powder (roasted & ground)
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- 2 tbsp chopped coriander leaves
PREPARATION STEPS
- Heat a pan and add 1 tbsp oil.
- Add mustard seeds, cumin seeds, hing, and curry leaves. Fry for about a minute until fragrant.
- Add the chopped cowpea beans and fry them until 80% cooked.
- Add salt and mix well.
- Sprinkle sesame powder, red chilli powder, and turmeric powder. Stir well to coat the beans evenly with the spices.
- Add chopped coriander leaves and mix again.
- Cook for another 1–2 minutes and switch off the flame.
Yes. Thaw completely and pat dry. Fry 1–2 minutes longer to drive off moisture before adding sesame masala.
Dry-roast white sesame on low till aromatic and popping. Cool fully, then pulse to a coarse powder—don’t over-grind or it turns pasty.
So they stay crisp after the dry masala goes in. Fully cooked beans can turn soft or mushy once sesame powder coats them.
Sprinkle 1–2 tsp water, toss quickly on medium heat. The light steam helps sesame cling without adding more oil.
Absolutely—add extra red chilli for spice, a squeeze of lemon for brightness, or ½ tsp crushed pepper for a warm finish. Coriander at the end lifts freshness.
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