Friday, December 19, 2014

AVARO ANI BATATA UPKARI

AVARO ANI BATATA UPKARI

By the way, this is the season here in Bengaluru for Hyacainth Beans which is called "Avarrekai" in Kannada. Elsewhere in this blog, I have written about the Avarekalu Uppitu or Upma made with Hyacinth Beans.

This easy to make dish which I share today has no name in English that I can think of.  "Avaro" and " Batato" are Konkani words for Hyacinth Beans and Potatoes respectively.

"Upkari" is a side dish to the main meal, typically made of stir fried vegetables. This dish has always been a favourite in my house. We usually relish this when served with rice and dhal.

If you wish, you can garnish with fresh coconut gratings.




Ingredients:
  • Hyacinth Beans, cooked, 2 cups
  • Potatoes, medium-sized, boiled and cubed, 2
  • Mustard Seeds, 1/2  tsp
  • Asafoetida, a big pinch
  • Curry Leaves, a few
  • Red Chilli Powder, 1 tsp, or to taste
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Oil, 1 tbsp
  • Coconut gratings, 2 tbsp, for garnishing (optional)
Method:

Heat oil in a non-stick kadhai, when it gets heated, on medium flame, add the mustard seeds.
When it splutters, add the asafoetida followed by curry leaves.
Add the cubed boiled potatoes, salt, turmeric powder, and chilli powder,
Stir fry till the potatoes get well coated with the powders
Now add the cooked Hyacinth Beans, mix well and cook for 6-8 minutes
Serve hot as a side dish to the main meal
Garnish with fresh coconut gratings (optional)