How long it takes: 45 minutes
Number of servings: 3-4
Avrekalu/Surthi beans/Hyacinth beans is a popular lentil and I have put up surthi beans chithranna, Hithakubele and few other recipes a couple of years ago. This Kurma is a departure from the usual, but always reliable, vegetable kurma and goes well wherever Kurmas work with Chapati/Roti/Parathas (even with Rice is not a bad idea at all !)
What you need to have:
1. Fresh Surthi beans – 2 cups (cook with a pinch of salt)
2. Chopped potato – 1/3 cup
Ingredients of seasoning:
1. Mustard seeds – 1 teaspoon
2. Cumin seeds – 1/2 teaspoon
3. Curry leaves – 2 sprigs
4. Cooking oil – 2 Teaspoons
Ingredients of surthi beans kurma
Ingredients of wet masala:
1. Fresh grated coconut – 1/2 cup
2. Green chili – 3-4
3. Bilimbi/ tamarind as per taste
4. Cumin seeds – 1/2 teaspoon
5. Asafoetida powder – a pinch
6. Onion – 1 medium
7. Ginger-garlic paste – 1 tablespoon
8. Chopped cilantro – 1 tablespoon
Ingredients of wet masala
What you do with what you have:
1. Place wide pan with 2-3 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds and cumin seeds to it. When both start spluttering add curry leaves.
Seasoning in progress
2. Add chopped potatoes to it and close it with the lid adding little water and pinch of salt so that potatoes is cooked in a while.
3. Place surthi beans in the cooker with a pinch of salt adding adequate water and cook it til done.
4. Once the pressure is released grind 1/4 quantity of cooked surthi beans in the mixer and keep it aside.
5. Grind the wet masala ingredients in the mixer adding a little water to a medium fine consistency.
Grind wet masala
6. When potato is cooked add the grind masala to it and bring it to boil on medium flame till the raw smell goes stiring at regular intervals.
7. Once the wet masala is cooked, add cooked surthi beans and also grind surthi beans from step 4 and add a little water to bring the gravy to required consistency. Check for salt and bring to boil till pleasant aroma makes it irresistible.
8. Transfer it to a serving bowl and enjoy with either roti or chapati !
Good to remember:
1. Surthi beans should be pealed twice as we do for other dishes like the Hithkubele.
2. The reason to add grind surthi beans not only to thicken but for extra flavour.