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Hyacinth Beans Curry

  • Author: Preethi Vemu
  • Total Time: 35 minutes
  • Yield: 4


A wonderful, rich-in-flavor bean curry recipe.


  • Avarekalu/Any veggies – 1.5-2 C
  • Onion, finely diced – 1 medium
  • Tomatoes , finely chopped – 2, medium
  • Ginger – 1 inch piece
  • Garlic cloves – 4-6
  • Garam Masala – 1 Tbsp
  • Coconut (dried or tender) – 1/4 C
  • Green chillies – 2-3
  • Poppy seeds (Khus khus) – 1 Tbsp, soaked for atleast 30 min
  • Coriander leaves – a handful
  • Jeera powder – 1 Tbsp
  • Yogurt – 1/4 C [Optional]
  • Cooking oil – 2 Tbsp


  1. Grind the coconut, poppy seeds, green chillies and coriander leaves together in a mixer-grinder.
  2. Boil the veggies in a pressure cooker or microwave and keep aside.
  3. Grind the ginger and the garlic cloves together to get a ginger-garlic paste.
  4. Sauté the onions in the oil. Once they turn brown, add the ginger-garlic paste to this and sauté all of these for 5 min on medium flame.
  5. Add garam masala and the chopped tomato pieces and stir them together for 5-10 min on medium flame.
  6. Now add the coconut paste and jeera powder to this and mix all of this well. Continue stirring on a medium flame for 5 more min.
  7. Add the boiled veggies to this paste and mix thoroughly. Bring all of this to a boil and let it stay on the stove on medium flame for 5 more min.
  8. Taste the gravy in this curry and add the yogurt if required. (The gravy is supposed to be slightly tart in taste)
  9. Serve hot with Rotis (Indian bread) or Biryani/Pulav or white or Jeera rice.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
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