Monday, March 28, 2011

Avarai kai porial/ Broad beans curry

   As a kid, I always hated avarai kai and beetroot. But when I found fresh avarai kai in the Indian store, I was really tempted to make avarai kai porial due to nostalgia. When I cooked this vegetable with toor dhal, it brings out good flavor and fine taste to avarai. 


Serves up to 2-3 people
Preparation time: 30 minutes

Ingredients:

300 grams of Avarai kai/ Broad beans 
1 small onion
1 tbsp of grated ginger
1 tsp of red chilly powder
1 tbsp of coriander powder
2 tbsp of cooked toor dhal
5 curry leaves
1/2 tbsp of oil
salt as required

Seasoning:

1/4 tsp of mustard
1/4 tsp of cumin seeds
1/2 tsp of Bengal gram dhal

Preparation:

1.Pressure cook toor dhal separately with water. As the dhal is cooking, heat oil in the pan and add the seasoning. 
2.As the mustard sputters, add chopped onions. Saute for 2 minutes and chop avarai like beans. Add avarai to the pan and saute well for 5 minutes.
3.Then add the spices(turmeric, red chilly powder, coriander powder and salt). Add 1/2 cup of water and close the lid. Allow it to cook well. 
4.Add the ginger, cooked dhal and curry leaves and saute for 5 more minutes. Avarai porial is ready, serve with rice.

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