Field beans /Avarekai (Kannada) is a seasonal pod which is mostly grown during winter. It is one of the most favourate pod of Kannada people. (Karnataka /India).
I have tried field beans/Avarekai and Malabar Spinach which are grown in our home. Malabar Spinach are known as " Basale " in Kannada language is one of the healthy leaf which is loaded with vitamins minerals and it helps in keeping the body and mind cool.
I have tried field beans/Avarekai and Malabar Spinach which are grown in our home. Malabar Spinach are known as " Basale " in Kannada language is one of the healthy leaf which is loaded with vitamins minerals and it helps in keeping the body and mind cool.
Let us see the benefits of having Basale /Malabar Spinach leaves in our diet.
Basale leaves are very low in calories and fats. They have good amount of antioxidants. They are excellent source of natural fiber and good for easy digestion and it helps in reducing the cholesterol level in our body. They are rich in Vitamin A and it is essential for good eyesight. It is rich in Vitamin C and helps to develop strong resistance against infections and harmful free radicals. They contain B Complex vitamins and is good for women. They contain good amount of minerals like potassium. manganese, calcium, magnesium and copper. Potassium helps in controlling blood pressure.
I am Happy to say Basale Leaves/Malabar Spinach is grown in our home and it is such a beautiful feeling when you use your home grown vegetables and leaves.
Let us see the recipe Now :
Field Beans - Malabar Spinach Dry Curry goes well with almost all the main dishes and it is easy to cook, not much of spices and fits into everyone's favourite frame.
Basale Leaves /Malabar Spinach : 1 Bowl
Green chilly : 2
Jeera /Cumin Seeds : 1/2 Teaspoon
Methi Seeds /Fenugrik Seeds : 1/4 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Coconut oil : 2 Tablespoons
Ingh/Asafoetida : A little
Curry Leaves : 10 to 12 or more
Coconut : 2 Tablespoons
Ginger : 1/2 Teaspoon (Grated)
Salt : As required
Coriander leaves : 2 Tablespoons.
Method :
1. Wash and cut basale leaves and remove the pods from Avarekai. Wash it nicely.
2. Wash and cut green chilly, curry leaves and coriander leaves. Wash and grate ginger.
3. Pressure cook Basale /Malabar Spinach and Avarekai /Field beans with 1/4 teaspoon of methi seeds.
4. Add required water and cook for 6 to8 minutes. Let it cool.
5. Keep a pan on the fire and heat. Add coconut oil (1 tablespoon), mustard seeds and jeera.
6. Let mustard seeds splutter. Add ingh, curry leaves and green chilly. Fry for 20 seconds.
7. Add cooked avarekai and basale leaves. Mix it nicely and let all the moisture disappear. Add salt.
8. Let it cook on medium flame. Add turmeric powder and grated ginger. Mix it in between so that it does not get burnt.
10. Add grated coconut and mix it slowly. See that all the moisture disappear.
11. Shift the ready to serve Field Beans dry curry to a serving bowl. Add cut coriander on the top.
12. Serve with any main dish like, plain rice chapatis dosas, pooris or roti.
Time : 30 Minutes
Serves : 3 to 4 .
Basale leaves are very low in calories and fats. They have good amount of antioxidants. They are excellent source of natural fiber and good for easy digestion and it helps in reducing the cholesterol level in our body. They are rich in Vitamin A and it is essential for good eyesight. It is rich in Vitamin C and helps to develop strong resistance against infections and harmful free radicals. They contain B Complex vitamins and is good for women. They contain good amount of minerals like potassium. manganese, calcium, magnesium and copper. Potassium helps in controlling blood pressure.
I am Happy to say Basale Leaves/Malabar Spinach is grown in our home and it is such a beautiful feeling when you use your home grown vegetables and leaves.
Let us see the recipe Now :
Field Beans - Malabar Spinach Dry Curry goes well with almost all the main dishes and it is easy to cook, not much of spices and fits into everyone's favourite frame.
Things Needed :
Avarekai/Field Beans : 2 Cups (1/2 Kg).Basale Leaves /Malabar Spinach : 1 Bowl
Green chilly : 2
Jeera /Cumin Seeds : 1/2 Teaspoon
Methi Seeds /Fenugrik Seeds : 1/4 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Coconut oil : 2 Tablespoons
Ingh/Asafoetida : A little
Curry Leaves : 10 to 12 or more
Coconut : 2 Tablespoons
Ginger : 1/2 Teaspoon (Grated)
Salt : As required
Coriander leaves : 2 Tablespoons.
Method :
1. Wash and cut basale leaves and remove the pods from Avarekai. Wash it nicely.
2. Wash and cut green chilly, curry leaves and coriander leaves. Wash and grate ginger.
3. Pressure cook Basale /Malabar Spinach and Avarekai /Field beans with 1/4 teaspoon of methi seeds.
4. Add required water and cook for 6 to8 minutes. Let it cool.
5. Keep a pan on the fire and heat. Add coconut oil (1 tablespoon), mustard seeds and jeera.
6. Let mustard seeds splutter. Add ingh, curry leaves and green chilly. Fry for 20 seconds.
7. Add cooked avarekai and basale leaves. Mix it nicely and let all the moisture disappear. Add salt.
8. Let it cook on medium flame. Add turmeric powder and grated ginger. Mix it in between so that it does not get burnt.
10. Add grated coconut and mix it slowly. See that all the moisture disappear.
11. Shift the ready to serve Field Beans dry curry to a serving bowl. Add cut coriander on the top.
12. Serve with any main dish like, plain rice chapatis dosas, pooris or roti.
Note :
Use of tender Avarekai taste better. You can use more /less chilly. (Optional). Use of more /less oil is optional. You can add little ( 1/2 Teaspoon ) pepper pods. (4 to 6). Adding methi helps in avoiding gastric or indigestion. The curry should be little spicy. (It taste better).Serves : 3 to 4 .
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