Avarekalu (surti lilva) and Beans Saagu

If you are one among who loves lilva beans(ಅವರೆಕಾಯಿ), then its time to enjoy your meal with lilva beans. During the winter season i.e. in the month of November and December we find lilva beans everywhere. In many places every year "Avarekai mela" will be held during this season and there we find varieties of delicious dishes which are made up of avarekai/lilva beans. We can use this to prepare dishes like upma, rice recipes, Rotis, etc. It goes well with chapatis and hot rice.   

Cuisine: Indian | Cooking: 15 minutes
Prepare: 20 minutes | Serves: 6-7

Ingredients:

Avarekalu                   -   1 cup
Chopped Beans         -   1 cup
Tomatoes                   -    3 
Onion                         -    1/2 
Oil                              -    2 tbsp
Mustard seeds           -   1/2 tbsp
Curry Leaves             -   1 spring

Water                         -    4 glass

Salt                             -   as per taste

To Paste:

Grated coconut        -    1/2 cup
Roasted gram          -    2 tbsp
Turmeric                   -   1/2 tbsp
Onion                       -    1/2
Green chilies -     4

Cooked tomatoes

Method:

1. In a pressure cooker, add avarekalu, chopped beans, tomatoes (cut into 2 pieces) and water and cook for 1 whistle in a medium flame. once it is done, keep aside and let it cool.
2. Take a jar and add grated coconut, roasted gram, turmeric, chopped onion, green chilies, and cooked tomatoes. Grind into a paste by adding water.
3. In a deep Kadai/pan, heat oil for tempering. once oil heated, add mustard seeds, curry leaves, and onions. fry for few minutes until onion turns into transparency.
4. Now add avarekalu and chopped beans and saute for 5 minutes or until aroma goes off little.
5. Once it is done, add the ground paste, continue to saute for few more minutes until masala mixed well with avarekalu and beans.
6. Now add water and salt, mix well. Adjust salt as per taste and water as per gravy consistency. Let it boil in a medium flame until you get bubbles on top. Once its done switch of the flame and transfer it to serving blow.
7. Serve hot with chapati or rice.

Note:

• If required, add chopped coriander leaves at last (optional).
• You can add soaked 1 tbsp poppy seeds and 6-7 cashews to grind to get more flavor to the gravy.
• Instead of avarekalu, you can add up any of your vegetables as well. 

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