This delicious gravy is made with fresh hyacinth beans/ Avarekaalu from Karnataka cuisine. Here I have used skinned beans where the thin translucent cover from the beans is removed. This is done by lightly pressing and squeezing the beans. Thus the name hitikida avarekalu gojju in the Karnataka language, where The word ‘hitikida’ means pressed or squeezed. This beans curry has complex flavors and tastes very good with Rice rotis, pooris, or chapatis.
Ingredients
1 cup Boiled hitkida beLe / Deskinned beans
2 tbsp oil
1 tsp mustard
1 sprig of curry leaves
2 onions finely chopped
1 chopped tomato
1/2 tsp turmeric powder / Haldi
1 tsp garam masala powder
Salt to taste
Chopped coriander leaves for garnishing
For the masala paste:
3 tbsp fresh coconut gratings
1 small onion chopped
3 garlic cloves
1/2 inch ginger
4 dry red chillies
1 clove / lavang
a small piece of cinnamon / dalchini
Procedure
Grind the ingredients mentioned into a smooth paste adding little water and keep aside.
Heat oil in a Kadai, add mustard. Let it crackle, add the curry leaves followed by chopped onions.
Once the onions turn light pink, tip in the chopped tomatoes and cook till they turn mushy.
Put the ground masala and cook till the raw smell disappears.
Tip in the boiled beans, salt to taste, water to adjust the consistency of the gravy.
Give a good mix, and let it boil for 5 to 10 minutes.
Turn off the flame and garnish with chopped coriander leaves.
Serve hot with Akki roti/rice roti. chapati, dosa, or idli.