Avarekalu Gravy | Curried Hyacinth bean

Avarekalu / Hyacinth beans / SurtiPapdi is a fresh bean that is quite popular in Karnataka. It is used in various forms and today I am sharing with you two simple dishes that are excellent with steamed rice / chapathi / poori. This is yet another bean that I started using only after landing in the orient. Though this is available in my hometown in India, I have never made anything with it.On a holiday to India last year,my maid insisted that we have this planted in our small garden and we loved watching these plants grow…

 

 

 

 

 

 

Okay, now to the recipes..I am presenting here two ways to use this bean.The first one is the way our cook prepared this for us..

She uses:

Fresh hyacinth beans – 2 cups
Brinjal- 2, small, cut into wedges
Pearl onions – a handful peeled
Garlic- 5 large pods, peeled
Tomato -1, large, chopped
Tamarind paste- 1 tablespoon, dissolved in 1/2 cup warm water
Coriander powder- 2 teaspoons
Chilli powder- 1 1/2 teaspoons
Mustard- 1 teaspoon
Curry leaves – a few
Oil- 2 teaspoons
Salt to taste

1. Pressure cook the bean with enough for 2 whistles or till just done. The bean should not turn mushy.Drain the water and keep them aside [ bean+ drained water]
2. Heat oil in  a pan and put in mustard and curry leaves.
3. When the mustard splutter, put the onion and garlic and saute till the onion turns light brown.
4. Put in tomato and cook till soft.
5. Add the brinjal to the pan and mix well.
6. Put in the tamarind extract, coriander powder, chilli powder and salt. Simmer till the brinjal is almost done. Add a few tablespoons of reserved liquid into this mixture if it turns dry.
7. Put in the cooked beans and add water to get the gravy consistency of your choice.
8. Simmer for another 5 minutes and remove from heat.

Serve hot garnished with freshly grated coconut and coriander leaves along with steamed rice / chapathi

The next recipe is what I learnt from MIL .It has a more ‘ masala’ flavor and uses coconut.


I use:

Fresh hyacinth beans – 2 cups
Onion-1,chopped
Tomato- 1,chopped
Mustard- 1 teaspoon
Oil- 1 teaspoon
Salt to taste

Grind to a smooth paste with a little water

Grated coconut – a little less than 1/4 cup
Cinnamon – 1″ piece
Garlic- 4 pods
Fennel seeds- 1 teaspoon

Coriander powder- 1 teaspoon
Chilli powder- 1 teaspoon

1. Pressure cook the bean with enough for 2 whistles or till just done. The bean should not turn mushy.Drain the water and keep them aside [ bean+ drained water]
2. Heat oil in a pan and put in the mustard seeds
3. When it splutters add the onion and saute till translucent.
4. Put in the tomato and cook till soft.
5. Add the ground paste and a little of the reserved water [if the mixture is too dry] , salt and mix well.
6. Cook till the raw smell of the masala disappears.
7. Put in the cooked beans and the reserved water and simmer till you get the gravy consistency.
8. Remove from heat and serve garnished with coriander leaves.

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week….

Sending this to Susan’s – My Legume Love Affair #43 hosted @Chez Cayenee and to Hema’s Double celebration event – Murari Anniversary Giveaway

 

2011 – Aloo Nu Raita -Potato Raita
2010 – Omega 3 Fatty Acids and Awashanzhai – A Chinese restaurant review

Bon Appetit…