Avarakkai side dish recipe: Writing about my cooking in a way has helped me to update myself on the vegetable names that’s been off memory or have I ever read these names in school days…I don’t remember.. More than the cooking time spent for preparing this dish… I spent more time researching the English equivalent of avarakkai- Hyacinth beans… Whomever have named this…I’m having hard time remembering…
I’m sharing the vegetarian version while Hyacinth beans tastes good with egg as well. Good accompaniment for tangy & spicy gravies.
1 cup finely chopped Hyacinth beans
1/2 medium sized onion (finely chopped)
1/2 tspn fennel seeds
1/2 tspn cummin seeds
1 red chilly
1 stalk of curry leaves
2-3 tbl spn grated coconut
Few coriander leaves (finely chopped)
Salt to taste
1. Remove the strings/fibres from the sides of Hyacinth beans. Wash and fine chop them. Keep aside.
2. Heat 2 tblspn oil in a pan. Add fennel seeds, cummin seeds, red chilly and the curry leaves.
3. As the curry leaves splutter, add the onions and sauté till the onions become translucent.
4. Now add the Hyacinth beans, salt and 1/4 cup water. Cook for 5-7 mins in medium flame with closed lid. Cook with open lid for another 2-3 minutes until all the water evaporates.
5. By now the vegetable would have been cooked. Now add the freshly grated coconut and the finely chopped coriander leaves. Stir fry in high flame for a minute and switch off the stove. Alternately, the coconut & coriander leaves could be added just before serving. Tastes good tangy & spicy gravy.
Note: for spicy version, add 1/4 tblspn red chilly powder while adding the hyacinth beans and cook. This will serve as a good accompaniment for sambar, curd or rasam.