Come avrekai season and our homes are flooded with this aromatic beans that smell amazing and more so when cooked... its flavours spread thru the food in a delicious way... mouth watering isn't it?
I'm sure not many of you would be knowing to make usli out of avarekai, its my mom in law's signature dish and all of us at home love gorging on it. It can be served along with chapathi, rice or can be had just like that as evening snacks in this breezy cold winter..
Cooking time: 30 minutes
Serves: 7
Ingredients:
1. Avarekai/avarekalu 1 kg
2. Green chillies 15-17 (you need to add a lot of them coz the beans absorb all the hotness)
3. Hing dissolved in water a pinch
4. Coriander leaves
5. Curry leaves
6. Grated coconut 1 cup
7. Oil
8. Water
9. Mustard seeds
10. Salt
Method:
1. De seed the beans from the avarekai and cook them along with water in pressure cooker up to 2 whistles.
2. Once the cooker is cooled strain the water and set aside the cooked beans.
3. Heat oil in a kadhai and make seasoning of mustard seeds, crushed green chillies, curry leaves.
4. Now add the cooked beans, salt, coconut and mix well and leave it on for about 3-4 minutes stirring in between. Add the hing dissolved in about 4 tbsp of water and mix well.
5. Garnish with coriander leaves.
Serve hot..
I'm sure not many of you would be knowing to make usli out of avarekai, its my mom in law's signature dish and all of us at home love gorging on it. It can be served along with chapathi, rice or can be had just like that as evening snacks in this breezy cold winter..
Cooking time: 30 minutes
Serves: 7
Ingredients:
1. Avarekai/avarekalu 1 kg
2. Green chillies 15-17 (you need to add a lot of them coz the beans absorb all the hotness)
3. Hing dissolved in water a pinch
4. Coriander leaves
5. Curry leaves
6. Grated coconut 1 cup
7. Oil
8. Water
9. Mustard seeds
10. Salt
Method:
1. De seed the beans from the avarekai and cook them along with water in pressure cooker up to 2 whistles.
2. Once the cooker is cooled strain the water and set aside the cooked beans.
3. Heat oil in a kadhai and make seasoning of mustard seeds, crushed green chillies, curry leaves.
4. Now add the cooked beans, salt, coconut and mix well and leave it on for about 3-4 minutes stirring in between. Add the hing dissolved in about 4 tbsp of water and mix well.
5. Garnish with coriander leaves.
Serve hot..
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