Avarekalu/flat bean is seasonal vegetable which is dominating over all veggie in this winter and has occupied it’s prominence on elegant table. These flat beans can be purchased in Indian stores in the frozen section. You will find it in all 3 meals no wonder it is so delectable. Now the season is at peak it is roaring in every household. It is similar to hyacinth beans. It is grown within India and elsewhere mainly during winter. It is extensively used in making of idli’s, Curry, Pulao, Upma and more. I’ll post a few selected recipes in the days to come. To begin with, I’ll start curry with eggs. This can be served with roti/dosa/chapatti/paratha/rice or with bread of your choice.
200 gm Avarekalu/flat beans (de skinned)
1 tbsp Chili powder
2 tbsp coriander powder
2-3 tbsp coconut paste
1 medium onion, finely chopped
1 tbsp oil
Step 1: Heat oil in thick bottom pan. Add onions and sauté till translucent. Add beans/avarekalu and sauté for 3 minutes in medium heat.
Step 2: Add chili powder, coriander powder and 4 cups water stir and bring it to boil. Add salt, coconut paste and quick stir.
Step 3: Cook covered for 4 minutes or till they are about to become soft (not mushy) in medium heat stir in-between. At this point simmer it and break eggs carefully starting from one end to another leaving little space in between, do not stir. Cover and cook for 3-4 minutes and turn off
Do not disturb the curry after adding eggs. Eggs continue to get cooked after you turn off, hot curry provides sufficient heat. So let it rest for another 5 minutes before serving.