10 Authentic Indian Recipes Your Dadi Never Wrote Down

2. Chawli Upkari — Konkani spiced string-bean sabzi

Chawli upkari is the kind of vegetable dish that makes a simple meal feel complete. In Konkani households, upkari refers to a dry, lightly spiced stir-fry, and chawli usually means long green beans or cowpeas depending on local usage. Your dadi would have tempered mustard seeds and curry leaves in hot oil, added chopped beans, and cooked them until tender with turmeric, grated coconut, and a handful of fresh cilantro. The coconut gives a soft, aromatic finish, while the tempering frames each bite with fragrance. This sabzi reflects seasonality—fresh beans in the monsoon or early autumn were prized—and often accompanied rice, roti, or a simple dal. For North American kitchens, fresh green beans or yardlong beans from South Asian markets substitute comfortably; frozen beans work in a pinch but lose some texture. If fresh coconut isn’t on hand, use unsweetened desiccated coconut rehydrated briefly in warm water, or a spoon of coconut milk for creaminess. The dish is modest but layered; serve it warm with plain rice and a wedge of lime, and you’ll see how small, everyday techniques make a big difference.