This is a very popular beans gravy from Karnataka cuisine. Hitikida bele saaru is a gravy prepared with field beans/ hyacinth beans. Beans are soaked in water for a few hours then de-skinned one by one by hand. Tastes awesome with ragi mudde set dosa, idli, or chapathi.
Ingredients
1 cup avarekaalu / hyacinth beans
1 onion
Curry leaves
1 tomato finely chopped
1 slit green chilli
2 tblsp grated fresh coconut
chickpea size tamarind
Pinch of turmeric
Chopped coriander leaves
3 tsp oil
Salt to taste
Ingredients to be roasted:
1 small onion roughly chopped
3 garlic cloves
1/2 inch ginger
1 tsp coriander seeds/ daniya
1/2 tsp cumin seeds/ jeera
2 cloves/lavang
small piece of cinnamon/dalchini
1 tsp poppy seeds/khus khus
4 dry red chillies
To temper:
1 tsp oil
1 tsp mustard seeds
Procedure
First, soak the peeled hyacinth beans in water for 2-3 hrs, Discard the water, hold each bean between your fingers and press gently and remove the outer skin. Continue the process for all the seeds
Cook the deskinned beans with 1/4 cup water and a little salt in cooker for 2 whistles
Ensure that they are cooked just right neither crunchy nor mushy
In a Kadai add few drops of oil and fry roughly chopped onion, ginger, and garlic till the raw smell goes, keep aside
In the same pan add few more drops of oil and fry dhania, jeera,lavang,dalchini,khus khus,red chillies
Grind the roasted ingredients with coconut, tamarind and 2 tblsp cooked beans
In the pan heat, oil add mustard, once it starts crackling add curry leaves, turmeric pdr, chopped onions, and fry till it becomes light pink
Add chopped tomato and cook till it becomes mushy
Add the masala, ground masala and water if needed to adjust the consistency of the gravy
Add salt to taste and let it boil for 5 -10 mins
Garnish with chopped coriander leaves and serve hot with dosa.
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