Winged Bean Coconut Fry
Ready In 5m

A quick and easy, healthy recipe using yummy Dambala 

Recipe courtesy of Thanuja from Apron_of_thanu




For 5 Person(s)


  • 1 tsp Mustard Seeds
  • 0.25 tsp Roasted Fenugreek Seeds
  • 1 tsp Salt
  • 1 tsp Red Chili Flakes
  • 1 tsp Tamarind Paste
  • 2 tsp apron_of_thanu Village special spice blend

Vegetables and Herbs

  • 250 gms Winged Beans
  • 2 cloves Garlic
  • 2 tbsp Onions
  • 2 chilies Green chilies
  • 3 pieces Dried red chilies
  • 1 inch Rampe


  • 2 tbsps Freshly Grated Coconut
  • 1 tbsp Coconut Oil


  1. Heat coconut oil. When the oil is hot, add mustard seeds and when the crackle, add rampe (pandon ) leaves, curry leaves , dried red chilies and let the spice mixture fry for a minute.
    Then add garlic and green chili. Fry for a minute before adding onions. Once all of these spices and onions are nicely tempered, add fenugreek seeds (Uluhaal) , apron_of_thanu village special spice blend, red chili flakes, tamarind paste, salt and mix well.
     Add winged beans (Dambala) that have been cut into small stars and mix well… cover with a lid for about 5 minutes and simmer (make sure that you do not overcook or you will lose beautiful green color and vitamins in the wing beans)
    Add the shredded coconut and mix well for about a minute and remove the pan from heat. 
    Serve hot with rice

Nutrition facts


Per Serving

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