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This Avarekalu Masala is prepared using Hyacinth beans. The beans are cooked in a tomato and onion based gravy. This curry pairs well with roti, chapati or phulka.
Ingredients:
Hyacinth Beans (Avarekalu) – 1 cup
Onions – 5
Tomatoes – 2
Capsicum – 1
Green Chillies – 5
Garlic Cloves – 6
Ginger, grated – 1 tbsp
Cumin Seeds – 1 tsp
Dry Red Chilli – 1
Curry Leaves – 5
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Sugar – 2 tsps
Corn Flour – 1 tsp
Fresh Cream – 2 tbsps
Salt to taste
Oil – 2 tbsps
For Garsnishing:
Coriander Leaves
Method:
- Boil hyacinth beans in water until cooked with little salt.
- Grind 4 onions, green chillies, garlic cloves and ginger into a smooth paste without adding water.
- Heat 1 tbsp oil in a wok, add cumin seeds, dry red chilli pieces and curry leaves.
- When cumin seeds start sizzling, add ground paste and sugar. Saute until the paste turns slightly brown in color. Adding sugar helps the onion paste brown fast.
- Now add boiled beans, chopped tomatoes, turmeric powder, red chilli powder, garam masala powder and salt. Boil for a few minutes. Add little water if required to adjust the consistency of the gravy.
- Add fresh cream and cook covered 5-7 minutes on low flame.
- Meanwhile, chop 1 onion and capsicum into thin and small slices.
- Heat remaining oil in another wok, and saute chopped onion and capsicum until onion turns translucent.
- Add sauteed onion and capsicum to the cooking gravy.
- Dilute corn flour with 2 tbsps of water and pour this slowly into the gravy and mix immediately.
- Garnish with coriander leaves.
- Serve hot with phulkas, rotis, etc.,
