Avarekayi Palya

Method

1. 1

   Prepare hyacinth beans: Shell 250g fresh avarekayi (hyacinth beans / field beans). Or use shelled frozen beans.

2. 2

   Parboil beans: Boil shelled beans in salted water 5-6 minutes until just tender. Drain.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

6. 6

   Add parboiled beans: Add the beans and toss to coat.

7. 7

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Squeeze lemon: Add half a lemon's juice. Toss gently.

10. 10

    Serve: Adjust salt. Avarekayi palya is a winter seasonal favourite in Karnataka. Serve with steamed rice and sambar.