PULSE Recipes Tempered Winged Beans | Cooking with Aunty D

Tempered Winged Beans | Cooking with Aunty D


Dambala 250g

Kos Ata 10 nos

Green Chilli 2 nos


Curry Leaves

Bombay Onion 1 medium

Bombay Onion 1 small

Turmeric 1/4 tsp

Curry Powder 1/2 tsp

Garlic 7 cloves

Chilli Powder 3/4 tsp

Salt 3/4 tsp

Thick Coconut Milk 1 cup

Think Coconut Milk 1/2 cup

Oil 1 tsp (To fry)

Mustard Seeds 1/2 tsp

Maldives Fish 1 tsp


Cut the dambala into small pieces and add them into a pan followed by kos ata, green chillis, rampe, curry leaves, bombay onion, turmeric, curry powder, garlic, chilli powder, salt, thick coconut milk and thin coconut milk.

Next, mix the ingredients well, let the dambala cook well whilst covering the pot with a lid and remove from heat once done.

Add oil into a new pan followed by rampe, curry leaves, bombay onion, garlic, mustard seeds, maldives fish, mix well and let the ingredients fry well.

Finally, add the cooked dambala mix into the second bowl and mix well.

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!