Field Beans - Pigeon Peas Vegetable Saagu (Curry)

Field Beans/Avarekai (Kannada word) and pigeon peas are still available in the market. So hurry up and prepare as many dishes as you can by using Avarekai. It the best choice to use the seasonal legumes, vegetables and fruits.

I have prepared Vegetable Saagu (curry) with these Pigeon peas. (Togari Kalu) and Avarekai (Field Beans) and some vegetables.
Saagu is one of the best dish to have and it is always loaded with vegetables. Poori Saagu, Rava Idli -Saagu, Capati -Saagu and Set dosa - Saagu are the yummy combinations which go hand in hand.
Let us know some benefits of having "Ginger" in our diet.
Ginger is one of the healthiest spice. It is loaded with medicinal properties and powerful benefits for our body and brain. Ginger helps to decreases the risk of obesity, diabetes, heart diseases. Ginger is good for easy digestion. Ginger is good for common cold, gastrointestinal irritations and in cold season. It helps to keep the body warm. Ginger is good for inflammation and pain reduction during the menstrual time for ladies. It has powerful anti-inflammatory and antioxidant properties. Ginger may lower the bad cholesterol and helps to improve the good cholesterol levels. Ginger is good for treating infections in our respiratory system.
Let us see the recipe Now :
No Onions OR No Garlic is added in this "Field Beans -Pigeon Peas Vegetable Saagu. (Curry)".

Things Needed :

To Cook :
Field Beans : 1 Cup
Pigeon Peas : 1 Cup
Chayote  Squash /Chow Chow/ Seeme Badane Kai : 1
Carrots : 2
Spices to Grind :
Fresh Coconut : 2 Tablespoons
Roasted Chenna/Huri Kadale/Pottu Kadale : ! Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Ginger : 1 Teaspoon . (Grated)
Coriander seeds : 1 Teaspoon
Green Chilly : 3 to 4
Tamarind Pulp : 1 Tablespoon
Coriander leaves : 1 handful (2 to 3 tablespoons).
To Add :
Cumin/jeera seasoning ( 1/2 Teaspoon jeera).
Ground spice mixture
Kasoori Methi (Raw Dried Fenugrik Leaves : 1 Tablespoon
Oil : 1 Teaspoon
Butter : 1 Tablespoon
Salt : As Required
Turmeric Powder : A pinch

Method :

1. Remove the pods from Avarekai and Pigeon Peas and wash the pods.
2. Wash and remove chayote squash, carrots and remove the outer layer and cut it in to small pieces.
3. Cook Avarekai, pigeon peas and the vegetables til they turn soft.
    ( Pressure cook for 3 to 4 minutes).

4. Wash green chilly, coriander leaves and grate coconut. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.

6. Grind grated coconut, jeera, coriander seeds, green chilly, roasted chenna, pepper pods, grated ginger, tamarind pulp and coriander leaves with little water.

7. Keep a big pan on the fire and put oil and jeera. Let jeera turn slightly brown.
    Add cooked  vegetables, salt and turmeric powder.

8. Mix it well and let it cook for 2 minutes. Add ground coconut - spice mixture.

9. Add water if required and boil for 3 to 4 minutes.
10.Add dried methi/fenugrik leaves. (Kasoori methi).

11. Shift the curry to a serving dish. Add  a tablespoon of butter and mix it well and serve.

12. Serve with chapatis or any other main dish you have prepared. We had " Field Beans - Pigeon Pes Vegetable Saagu " with Chapatis.

Note :

Do not over cook the veggies. Do not add much spices. Adding roasted chenna helps the curry to be thick and adds to the taste. Adding red chilly is optional. Adding onions and garlic to the curry is optional. Adding more/less chilly is optional. You can use fresh Peas/Whole Green Grams or any other legumes instead of Pigeon peas
Time : 30 Minutes
Serves : 4 to 5.

Ridge Gourd Peel Green Chilly Chutney

Ridge gourd green chilly chutney is spicy chutney. Ridge gourd is used in varieties of curries and the outer layer can be used for chutney/dip. It tasty yummy with plain rice, dosa, idli and any type of rotis.

I have used Ridge gourd pieces and its peel, green chilly and coconut.
This is one of the traditional dish done whenever we use ridge gourd. Ridge gourd peel also has the same healthy properties that the gourd contain.
Please remember to wash Ridge gourd nicely if you are buying from the market. Wash it nicely and then soak in salt water for at least 30 minutes and then wash it again before using it. It helps the
chemicals to wash off, which is used while growing Ridge gourd.
Let us see the recipe Now :
No Onions or No Garlic is used in this " Ridge Gourd Peel Green Chilly Chutney ".

Things Needed :

To Cook :
Ridge gourd pieces and its peel : 1 Bowl
Tamarind : 1 small marble size
Coriander seeds : 1/2 Teaspoon
Green chilly : 2 to 3
Ingh/Asafoetida : a little
Salt : As required
Turmeric Powder : A pinch
To Grind :
Coconut ( Fresh) : 1 Cup
Cooked Ridge gourd mixture
Water : Required
Seasoning :
Mustard Seeds : 1/4 Teaspoon
Oil : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash Ridge Gourd nicely and scrape out the edges of it.
2.Wash it again and remove the peel of ridge gourd.
3. Put it in a bowl. Add 1/4 cup of water.
4. Wash and add tamarind. (Remove the seed if any ).
5. Add 1/4 Teaspoon of coriander seeds, salt and turmeric powder.
6. Pressure cook for 3 to 4 minutes. Let it cool.

7. Grate coconut and grind it with cooked ridge gourd mixture. Add water if required.
8. Remove from the mixi jar and put it in a serving dish.

9. Keep a pan and heat. Add oil, mustard seeds and ingh. Let mustard splutter.

10. Add curry leaves and add the seasoning to Ridge Gourd Chutney and njoy...

Note : 

No need to fry the peel. You can directly cook in a big pan instead of pressure cooking.
Adding more chilly is optional. Better check the hotness of the chilly before using.
Adding red chilly to the seasoning is optional. Take care while grinding. Use water if require. Cooked Ridge gourd contain water. Watery chutney do not taste good.  You can use ridge gourd also (I have used some pieces).
Time : 20 Minutes 
Serves : 3 to 4 .