This is my favorite vegetarian dish, I am not ashamed to admit that I will definitely choose this dish over any non veg dish(me being a hardcore non vegetarian)
I have a lot of respect for Avarakkai chops, the gravy is very simple not many ingredients but I know personally how much hard work goes into making this dish. First , removing the seeds from its shell and soaking it in water for few hours and then the tedious job of removing the thin skin of each seed one by one, imagine removing skins of each seed by squeezing it between your fingers. I know how tedious it is- but for some reason I have to do it myself, I do not let any one help me. That's why I respect this dish a lot - you should too.
Correct me if Am wrong, I think the English name for Avarakkai is hyacinth beans
Print this recipe
- 1 kg Avarakkai
- 4 medium onion sliced
- 1 inch ginger chopped
- 8 to 9 cloves of garlic chopped
- 4 green chillies chopped
- 2 cloves
- 1/2 inch cinnamon
- 1 tsp poppy seeds
- 2 tbsp oil
- 2 tomatoes chopped
- 2 tsp red chilli powder
- 1/2 tsp turmeric powder
- salt to taste
- 2 tbsp coriander leaves (chopped)
- Place a pan on medium flame , add 1 tbsp oil and add in onion, ginger, garlic, green chillies, poppy seeds, cloves, cinnamon and turmeric powder and stir for few minutes (this just to remove the raw taste).
- Grind the above to fine paste and keep aside.
- In the same pan add 1 tbsp oil and when the oil is hot add tomatoes and fry for 2 to 3 minutes till the tomato melts, now add the ground masala and red chilli powder and fry till the oil separates from the sides of the masala.
- Now add the avarakkai seeds (you can keep the thin skin the way it is but I feel avarakkai tastes better without the skin) and add 1/2 cup water (add more if you want thin consistency)
- Add salt and mix well.
- Add chopped coriander leaves and mix.
- Avarakkai can be served with rice, chappatis and dosa.