Saturday, September 10, 2011

Avarekai palya (Ghevdyachi bhaaji)

1. 1/2 lb Avarekai/ghevda
2. 1/2 cup chopped onion
3. 4-5 garlic pods, crushed
4. 1 tsp kare khara (kala masala), you can skip this if you don't have the masala handy
5. Red chilli powder to taste
6. Salt to taste
7. 1/2 tsp turmeric powder
8. 2 tbsp oil for seasoning
9. 1 tsp mustard seeds
10. 1 tsp cumin seeds
11. 4-5 curry leaves

1. Wash and cut avarekai into 1/2 inch long pieces

2. Heat oil in a skillet or cooking pan
3. Splutter mustard and cumin seeds
4. Add curry leaves and garlic, stir for a minute
5. Add onion and fry until translucent
6. Add avarekai and fry on medium heat for 2-3 minutes. This is the key for a tasty curry.
7. Add kare khara and mix
8. Now add chili powder, turmeric powder and salt and mix well
9. You might sprinkle few drops of water if the curry looks dry. Cover and cook on medium heat until the beans are tender. Stir occasionally to avoid charring of the curry.

Serve with roti or rice.

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