Home / HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU / PRESSED FIELD BEANS/HYACINTH BEANS CURRY / HITAKAVARE BELE + BRINJAL HULI
30 November, 2016

PRESSED FIELD BEANS/HYACINTH BEANS CURRY / HITAKAVARE BELE + BRINJAL HULI

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

I have earlier also posted this curry done with dry coconut and dry masala powder (Huli Pudi). But this huli/curry can also be prepared along with brinjal, flat beans, Potato etc. So today I’m going to post the version with wet masala using fresh coconut & using brinjal along with pressed field beans. During winter these huli / curry tastes awesome ! very much seasonal. This beans has its own… special… different aroma… so normally I don’t use any other aromatic spices or vegetables like onion, curry leaves etc with this… Because I like its own natural aroma . the masala prepared for this is slightly different from the regular huli/ curry masala which we make. We use more of cinnamon as well as black pepper in this particular masala.

 

        Ingredients :

  • Pressed field beans / Hitakavare bele – 2 cups
  • Brinjal (cubes) – 1 cup
  • Tamarind juice – 1 tbsp (I use 2 tbsp)
  • salt to taste
  • Ghee – 1 tbsp

 

To dry roast & grind :

  • Coriander seeds – 1&1/2 tbsp
  • Bengal gram – 2 tbsp
  • Black gram – 1 tbsp
  • Red chilli – 10 to 15 (I used both for hotness + colour)
  • Cinnamon stick – 1&1/2 to 2 inches
  • Black pepper – 1/2 tbsp ( I used 1 tsp powder as I was running out of the stick)
  • Turmeric powder – 1/4 tsp
  • Grated fresh coconut – 1&1/2 cups (more amount can also be used)

 

        PROCEDURE :

  • Cook the beans & the brinjal till soft
  • Roast and grind all the ingredients under the heading ” to dry roast &grind”
  • Add it to the cooked beans + brinjal mixture… add required amount of water ( this curry is normally made thick in consistency)
  • When it is boiling… add tamarind & salt.. let it boil well
  • Remove from the fire and add ghee into it and mix well
  • Serve hot with Ragi mudde (ragi balls) or Rice or rotti

 

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