Flatbeans Curry

AvareKai Gojju

Avarekai or the flat beans or the Papdi lilva as known in Indian stores. One of my favourite. First dish I cooked while I was 11 years old, was avarekai curry or saaru.
Its entirely different story how a 11 year old managed to grind the masala without a blender. Imagine how long ago that would have been ;) if a middle class home had not yet seen the blender/mixer

Fresh Avarekai is a seasonal thing in Bangalore. Since Averkai gojju was always made with Pongal on Sankranti, I would know as a child when to expect Avarekai mela. During this season, its avarekai upittu, avarekai saru, gojju, avarekai vangibath, avarekai bath, its avarekai everywhere.

Recipe
Ingredients
Frozen Avarekai/papdi lilva – 1 pk (200 gms)
Potatoes – 3
Eggplant – 2 (optional)
Mustard – 1 tsp
Biryani leaf - 2
Cloves – 2
Oil – 2tsp
For Paste:
Onion – 2 medium (save 2 slices for sauting)
Tomatoes – 2
Coconut grated/powder – 2 Tbsp
Cloves – 2
Ginger – ½ inch
Garlic – 2 cloves
Sambhar powder – 2 tsp ( or more depending on your spice level)
Black pepper – 4

Directions:
Wash the frozen avarekai and keep aside.
Prepare the paste of all the ingredients above listed.

In a pressure cooker, take oil, add biryani leaf, cloves, mustard seeds, onion slices.



After onion slices turn translucent, add the washed avarekai and fry for 3 mins. Add the grinded paste, cut potatoes, eggplant and water to the desired consistency. Add salt to taste and pressure cook for 15-20 mins.

Serve hot with pongal or plain rice.