Preparation

1. Rinse the bodi under cool running water and cut them into pieces of the desired length. You can cut them into any length as long as they fit in the frying pan.

2. Fill a pot with enough water to cover the beans and bring it to a boil. Place the bodi in the water and blanch them for 30 seconds after the water returns to a boil.

3. Remove the bodi with tongs and place them in a food-storage container filled with ice water. Remove the beans after they cool down and place them on towels to air-dry while you heat the oil.

Deep-Fried

1. Fill a wide, heavy-bottomed pot that measures 8 inches tall or more half full of high-temperature oil. Any high-temperature oil, such as canola, soybean and peanut, to name a few, will work.

2. Heat the oil over medium-high heat and check the temperature in the center of it with a probe thermometer after about seven or eight minutes. Raise or lower the heat to keep it at a temperature between 350 and 375 degrees Fahrenheit.

3. Lower the beans into the oil gently using a slotted spoon or a spider strainer. Deep-fry the bodi until browned along the seam and crisp, about three or four minutes.

4. Remove the beans from the oil and place them on a plate lined with paper towels. Pat the bodi with paper towels and place them in a mixing bowl. Season to taste and toss to coat while hot.

Sauteed

1. Heat a scant tablespoon of oil in a saute pan over medium-high heat.

2. Place the bodi in the pan and season them to taste.

3. Saute the beans until heated through and slightly browned, about four or five minutes.