AVARAKKAI CURRY WITH TOMATO-ONION

This is a very flavorful curry, not totally dry, because the tomatoes added lend some semi gravy to this, and this is an Andhra preparation. Learnt this recipe from a good old friend of mine. Goes very well with rice as well as rotis.
This is an unique kind of curry, where we do not saute the onions and tomatoes, which we normally do. But, believe me, this curry is so tasty and awesome.
My daughter's family, who were here recently enjoyed this to the hilt.
Please check my Glossary for any unknown terms

Ingredients

Avarakkai / broad beans - 1 kg, cut into cubes

Onions - 3, chopped

Tomatoes - 4, chopped

Sambar powder - 1 1/2 tsps

Salt to taste

To season

Cooking oil/gingely oil - 4 tsps

Turmeric powder - 1/2 tsp

Hing/asafoetida powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera/cumin - 1 tsp

Red chillies - 3, broken

Curry leaves - few

Coriander /cilantro leaves for garnishing

Recipe Cuisine: South Indian; Category: Lunch/Dinner

Prep time: 10 mts; Cooking time: 25 mts

Serves 6

Chopped avarakkais loaded into a pan, with 3/4 cup water

Add the chopped onions and tomatoes too

Add the sambar powder also

Mix well

Cover with a lid, and cook on medium flames. By the time the vegetables get cooked, the water wil be used up fully. That's why we must not pour more water.

Add salt when things are half cooked

See...wasn't I right? Veggies cooked, water fully absorbed.

In another pan, heat oil, add all the seasoning ingredients

Put the curry leaves on top of the cooked veggies

Pour the seasonings on top of the curry leaves

Add the washed and finely chopped coriander leaves too

Mix well, and serve this aromatic curry with rotis and dhal.

This post first appeared in www.malpatskitchen.com

Categories: Dry Curries for Rotis, South Indian Curries