Follow these steps for perfect results
Avarekalu / Lilva Beans
skinned
Potato (Aloo)
diced
Brinjal (Baingan / Eggplant)
diced
Garlic
crushed
Pearl Onions (Sambar Onions)
finely chopped
Tomato
chopped
Salt
Tamarind
Fresh coconut
Red Chilli powder
Coriander (Dhania) Leaves
Turmeric powder (Haldi)
Coriander (Dhania) Leaves
Mustard seeds
Cumin seeds (Jeera)
White Urad Dal (Split)
Curry leaves
Sunflower Oil
sauteing
Soak averekallu in water for 30 minutes and remove the skin.
Heat oil in a pressure cooker and saute ingredients for grinding until golden brown.
Cool and grind into a smooth paste.
In the same pressure cooker, add oil and saute garlic, onion, and tomato until mushy.
Add chopped vegetables and beans to the pressure cooker.
Adjust consistency with water.
Pressure cook for 4 whistles and release pressure.
Heat oil in a small skillet and temper ingredients.
Add tempering to the gravy.
Serve hot with steam rice or ragi mudde.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Soaking the beans overnight helps to reduce cooking time.
Add a pinch of asafoetida (hing) to the tempering for enhanced flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead and stored in the refrigerator.
Serve in a bowl, garnished with fresh coriander leaves and a dollop of fresh cream (optional).
Steam Rice
Ragi Mudde
Acidity to cut through the richness
Discover the story behind this recipe
A staple in Karnataka cuisine, often prepared during festivals and special occasions.
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