Green Hyacinth Bean

This vegetable tastes best in the season when it is tender and crisp—kumri. It must be cleaned by removing the fibrous strings on the sides. This one-pot dish is delicious. Like many ancient recipes that have evolved over the years, this one is comparable to the umbariyu—depicted from an old Gujarati vegetable stew called the undhyu, cooked in an overturned clay pot under the earth with an open wood fire. The umbariyu, literally translated, means the step of the