Gadra Barlotti Bean Curry
Whilst growing up the only bean was the red speckled beans, I hated anything else in a bean form. My mum cooked these beautiful pink beans and it was called Gadra beans. Thus the name Gadra Barlotti Bean Curry.
Gadra Barlotti Bean Curry
I have no idea where the name comes from. I discovered on Google that the real name for these white beans with pink hues is Borlotti beans.
I have since learned to cook this Gadra Barlotti Bean Curry and has become a firm favourite in our home, especially on those meat free days.
When I still lived at home going to the market on a Saturday was a real treat, my mum and dad used to visit the Verulam market which is in Kwazulu Natal, where I was raised.
They bought the freshest vegetables at the cheapest prices. These beans cost way too much here in Johannesburg.
Barlotti beans is not so easily found in the supermarkets in Johannesburg. However, Food Lover’s Market and Checkers Hyper do stock loads of the “Indian” veggies.
I get really excited when I see the vegetables I grew up eating. It’s amazing how the little things brings us so much joy.
With age comes a much greater appreciation for things we took for granted. My kids think I am crazy but one day they will understand.
How to cook Gadra Beans
In South Africa there are literally hundreds of variations to cooking any one dish. My mum cooked this Gadra Barlotti Bean Curry totally differently to the way my mum-in-law cooks it.
My mum created a dish, almost like a dry curry and my mum-in-law cooks it like any other bean curry with potatoes and lots of gravy.
I prefer my mum-in-laws method as I get to add my most loved veggie to it, potatoes.
Once cooked the beans have a creamy texture and a nutty flavour. It is a good source of protein and can be served with roti or rice.
Cooking Time
Gadra Beans does take a long time to cook up here in Johannesburg, due to the high altitude. However, you can speed up the process by pre-cooking the beans in a pressure cooker. It’s how I cooked this dish.
If you are living on the coast, it will definitely cook a lot quicker and you won’t need the pressure cooker.
Looking for more meat free dishes, here’s some of my favourties:
Yellow Potato Curry with Cumin
Green Bean Curry with Coconut Cream
First Published 3 September, 2018 Updated 16 May, 2023
Gadra Borlotti Bean Curry
Ingredients
- 1 cup fresh barlotti/gadra beans
- 3 tbsp vegetable oil
- 1 onion finely sliced
- 1 cinnamon stick
- 2 small bay leaf
- 1 star aniseed
- 1 sprig curry leaf
- 2 green chilli
- 1 tspn ginger/garlic paste
- 1/2 tspn ground coriander
- 1/2 tspn ground cumin
- 1/4 tspn turmeric
- 1/4 tspn ground fennel seeds/soomph
- 2 tbsp masala
- 1 tspn Kashmiri chilli powder (optional)
- 1/2 tspn Garam Masala
- 3 small roma tomatoes blanched and grated
- 2 potatoes peeled and cut into large cubes
- salt
- warm water
Instructions
- Clean and wash the beans. Cover with water and place in a pressure cooker and cook for 10-15 minutes until soft and tender
- Heat ghee on a medium heat and add cinnamon stick and star aniseed. Once fragrant add bay leaf, onion and curry leaf. Saute until onion is slightly brown
- Then add the ginger/garlic paste. Fry for a minute and then add all the spices, except the Garam Masala and fry for at least 2 minutes. Add a few drops of water if required.
- Add the potatoes, season with salt and mix well. Cook for 2 minutes in the spices. Add a few drops of water if required. Add the tomatoes and cook for a 10 minutes on low heat. Add half a cup of warm water and allow the potatoes to cook on a low heat
Once the potatoes are almost cooked add the beans and cook for a further few minutes until the gravy thickens and the potatoes are soft. You can add more warm water, depending on how much gravy you require. Add the Garam Masala once the curry is cooked- Garnish with coriander
Notes
- If you are living on the coast the beans will cook much faster, therefore you will need to add the beans first and the potatoes next. Unlike the way I cooked the dish in this recipe
- You can also parboil your potatoes, especially if you living at high altitude and if you're in a rush
Omg made this and I’m so happy. Obviously I dont have the touch of an aunty (maybe its the masala I used) but it reminded me of a gadra beans curry aunty Githa makes.
Thank you🤗
Thank you so much Kimesh! So glad you enjoyed it:-)
Hi, this sounds like a lovely recipe! Want to try it! how long should one boil the gadra beans here in Johannesburg
Hi! I must admit boiling anything in JHB takes forever. This should take at least an hour but I do not boil my beans before cooking them. It cooks with the spices until tender. Hope this helps:-)
Is Gadra or Borlotti beans the same as sugar beans when dryed
According to what I have researched it is a variety of kidney bean, related to Italian Barlotti beans or Mexican Pinto Beans.
Followed the recipe but used tinned red kidney beans. Was still a hit. Love your recipes. Thank you for always sharing
I made this today and I must say it come out delicious 😋😋😋, please try it out
Hi Lorraine, I found your page when looking for borlotti bean recipes as I grow (and love!) Borlotti beans here in Cardiff, Wales. One ingredient puzzles me: “2 tbsp masala” – is this your Mum’s secret (spice) mix?
Haha! Its no secret at all. Here in SA we use a blend called a masala but feel free to use chilli powder and if you have some curry powder than can work too:-)
This was a childhood fav at nanie and nana’s house. So glad that with this recipe, I could recreate the same warmth and homely feeling in my own home today.