Uses
The hyacinth bean is often grown as forage and as an ornamental plant. In addition, it is cited both as a medicinal plant and a poisonous plant.In Maharashtra, a special spicy curry, known as ''vaala che birde'' , is often used during fasting festivals during Shravan month.
In Karnataka the hyacinth bean is made into curry , salad , added to upma , and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. This form is called ''hitakubele avarekalu'', which means "pressed hyancinth bean."
In Telangana, the bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season, along with ''bajra'' bread; it has been a very special delicacy for centuries.
In Huế, Vietnam, hyacinth beans are the main ingredient of the dish ''chè đậu ván''.
In Kenya, the bean is popular among the Kikuyu group. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers. Beans are boiled and mashed with ripe and/or semiripe bananas, giving the dish a sweet taste.
The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded.
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