Oh! The Things We’ve Seen

Recipe recommendations for Winged Beans

LFC Bhubaneswar| December 2025

Native to Southeast Asia, winged beans are widely grown across tropical regions, including India’s Northeast and parts of the south. Every part of the plant is edible—pods, leaves, flowers, and tubers—making it a highly nutritious and resilient staple. Photo by Darshana.
How does sharing local food knowledge shape the way we cook ingredients unfamiliar to us?

Darshana: Hello everyone, any recipe recommendations for Winged Beans?

Shreyansh: Had seen this at a small haat in the Keonjhar district [in Odisha]. The vendor told me they saute the seeds, like you do for a jhudanga bhaja. 

Ranjana: Saute the cube-sized sliced beans in mustard oil after tempering with mustard seeds. Use achari masala for flavour… add amchoor or lemon juice (optional)—quick and easy. 

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Know Your Desi Ingredients (KYDI)—The Locavore’s ongoing archive documenting India’s diverse, hyperlocal ingredients here.

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