Avarekayi Palya

Ingredients

• - 300g field beans (avarekayi)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare hyacinth beans: Shell 250g fresh avarekayi (hyacinth beans / field beans). Or use shelled frozen beans.
2. Parboil beans: Boil shelled beans in salted water 5-6 minutes until just tender. Drain.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
6. Add parboiled beans: Add the beans and toss to coat.
7. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Squeeze lemon: Add half a lemon's juice. Toss gently.
10. Serve: Adjust salt. Avarekayi palya is a winter seasonal favourite in Karnataka. Serve with steamed rice and sambar.