Tuesday, January 17, 2012

Avarekalu Masala


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

  1. Boil hyacinth beans in water until cooked with little salt.
  2. Grind 4 onions, green chillies, garlic cloves and ginger into a smooth paste without adding water.
  3. Heat 1 tbsp oil in a wok, add cumin seeds, dry red chilli pieces and curry leaves.
  4. 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.
  5. 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.
  6. Add fresh cream and cook covered 5-7 minutes on low flame.
  7. Meanwhile, chop 1 onion and capsicum into thin and small slices.
  8. Heat remaining oil in another wok, and saute chopped onion and capsicum until onion turns translucent.
  9. Add sauteed onion and capsicum to the cooking gravy.
  10. Dilute corn flour with 2 tbsps of water and pour this slowly into the gravy and mix immediately.
  11. Garnish with coriander leaves.
  12. Serve hot with phulkas, rotis, etc.,


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