Avarekalu Huli Recipe – Hyacinth Beans Gravy–Karnataka Recipes

• Avarekalu with skin / Hyacinth beans – 1/2 cup
• Potato – 1 no
• Brinjal – 1 no
• Big onion – 1 no
• Garlic bulb – 1 whole ( with 15 cloves)
• Salt & water – as needed

To grind

• Tamarind – A big gooseberry size
• Grated coconut – 1 tbsp
• Red chilli powder – 1 tbsp
• Dhania powder – 2 tsp
• Turmeric powder – 1/8 tsp
• Coriander leaves – 1 sprig ( optional)

To temper

• Cooking oil or gingely oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Cumin seeds/Jeera – 1/4 tsp
• Urad dal – 1/2 tsp
• Curry leaves – few

• Wash and keep the avarekalu.Wash and peel the skin of potato. Chop into 4 big pieces.Wash and cut brinjal into chunks.

• Pressure cook avarekalu,chopped brinjal & Peeled,chopped potato adding required water & salt. Set aside.
• Soak tamarind in a cup of water. Brush the onion with oil. Burn the whole onion(with skin) over direct flame.Use a tong & hold the onion. Roast it all the sides in low to medium flame. When the skin of onion turns black, remove & let it cool. Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations)

• Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut,chilli powder, turmeric powder, dhania powder and coriander leaves. Mix this paste with the cooked avarekalu,potato & brinjal pieces. Check for consistency  & taste and add some water  or chilli powder, dhania powder if needed.

• Let the gravy boil for few minutes.Gravy will thicken as it boils. Switch off the flame & temper mustard seeds, cumin, urad dal & curry leaves. Add to gravy and mix well.
  Enjoy !

• Adjust the quantity of chilli powder & dhania powder as per your taste.
• This gravy is meant to be thick. If you want to make it slightly thin, add little water.
• If you don’t want to burn the onion & garlic, Just chop them and saute in a tbsp of oil.
• You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.