Description
This Hyacinth Beans Curry is a rich and flavorful dish featuring a unique coconut and poppy seed masala, perfect for pairing with rice or roti.
Ingredients
Units
Scale
- 1 1/2-2 cups (360-480 ml) Avarekalu or any veggies (e.g., cauliflower florets, peas, French beans, carrots)
- 1 medium onion, finely diced
- 2 medium tomatoes, finely chopped
- 1 inch piece of ginger
- 4-6 garlic cloves
- 1 tbsp (15 ml) garam masala
- 1/4 cup (60 ml) coconut (dried or tender)
- 2 tbsp (30 ml) poppy seeds
- 2-3 green chillies
- 1/4 cup (60 ml) coriander leaves
- Salt, to taste
- 2 tbsp (30 ml) oil
Instructions
- Grind the coconut, poppy seeds, green chillies, and coriander leaves together in a mixer-grinder to form a smooth paste. Set aside.
- Boil the Avarekalu or your choice of veggies in a pressure cooker or microwave until slightly tender, ensuring they do not turn mushy. Set aside.
- Grind the ginger and garlic cloves into a paste.
- Heat oil in a pan over medium heat. Add the diced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
- Stir in the chopped tomatoes and cook until they are soft and the oil starts to separate.
- Add the ground coconut masala paste and garam masala. Cook for 5-7 minutes, stirring occasionally, until the masala is well cooked and fragrant.
- Add the boiled veggies and salt to taste. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
- Serve hot with rice or roti.
Notes
- If Hyacinth beans are unavailable, substitute with cauliflower, peas, or carrots.
- Microwave veggies to prevent them from becoming mushy.
- The coconut masala can be used with other beans like chickpeas or kidney beans.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 12
- Carbohydrates: 32
- Fiber: 8
- Protein: 6
- Cholesterol: 0