30 November, 2016

Pressed field beans/hyacinth beans curry |

ಹಿತಕವರೇ ಹುಳಿ | ಹಿತಕಿದ ಬೇಳೆ ಬದನೇಕಾಯಿ ಹುಳಿ |

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 another version made with wet masala using fresh coconut & using brinjal along with pressed field beans. During winter season this huli/curry tastes awesome ! which is very much seasonal.

This beans has its own special different kind of aroma so normally I don’t use any other aromatic spices or vegetables like onion, curry leaves etc with this as we like this huli in its own natural aroma.

The spice mixture/masala prepared for this huli is slightly different from the regular huli/curry masala which we make. We use considerably more of cinnamon as well as black pepper in this particular masala.

Ingredients : measuring cup used – 250 ml

Pressed field beans/Hitakavare bele – 2 cups
Brinjal (cubes) – 1 cup
Tamarind juice – 1 tbsp (I put 2 tbsp)
Salt to taste
Ghee – 2 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 or 1/2 tsp of powder
Turmeric powder – 1/4 tsp
Grated fresh coconut – 1&1/2 cups (more amount can also be used)

PROCEDURE :

Cook the beans & the brinjal until soft
Roast and grind all the ingredients under the heading “to dry roast &grind”
Add it to the cooked beans + brinjal mixture, also add required amount of water (this curry is normally made thick in consistency)
When it starts bubbling, add tamarind & salt, let it boil well further
Remove from the heat and add ghee into it and mix well
Serve hot with ragi mudde (ragi balls) or teaming hot rice or rotti