Field beans is one of the seasonal legume of winter but still available in the market.
We have some Palak/ Spinach leaves grown in terrace and we just cut it today.
So today the curry is Field Beans and Palak/Spinach Curry.
Field Beans is one of the best grown legume and people do use it lavishly.
It has bundle of good sources in it.
Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.
Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation.
No Onion and No garlic Curry.
Let us see the recipe now :
Things Needed :
To Cook :
Palak leaves : 1 Bunch
Avarekayi/Hyacinth beans : 2 Cups.
Toor Dal : !/2 Cup.
To Grind :
Sambar Powder : 1 Tbs.
Jeera / Cumin Seeds : 1/2 Tsp
Pepper pods : 5 to 6
Grated Coconut : 1 Cup
To Add :
Tamarind : Small Goose berry size
Turmeric : 1/4 Tsp
Ground Mixture
Salt : As required
Jaggery : A little
Ghee : 1 Tbs
Seasoning :
Oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Jeera/ Cumin Seeds : 1/2 Tsp
Curry leaves : 5 to 6
Asafoetida /Ingh : A pinch
Method :
1. Wash and cut Palak leaves into small.
2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).
3. Soak tamarind in hot water and squeeze out the pulp.
4. Grate coconut and grind it with pepper pods,
5. Now cook palak leaves and mix it with cooked toor and Avarekayi.
6. Add tamarind pulp, salt and boil for a minute.
7. Add ground mixture and stir slowly.
9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.
10. Enjoy your meal with Avarekalu/ Field beans Curry.
Avarekalu should be fresh to add the taste. Use of toor dal is optional.
Time : 30 Minutes.
Serves : 3 to 4.
