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Hyacinth Bean (Avarekalu) Curry Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

This curry showcases healthy hyacinth beans

This curry showcases healthy hyacinth beans

Hyacinth Bean (Avarekalu) Curry

This delightful and delicious recipe is rich in flavor but very simple to make. It is the perfect accompaniment with chapatis, parathas, phulkas, rotis and pooris.

Hyacinth beans, also called field beans, are very healthy and protein-rich.

Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

2 servings

Ingredients

  • 1 cup hyacinth bean seeds
  • 1 to 2 tomatoes, roughly chopped
  • 1 onion, roughly chopped
  • 1 onion finely chopped
  • 1 inch piece fresh ginger, roughly chopped
  • 1 to 2 green chilies
  • 2 tablespoons cooking oil
  • 1 to 2 cloves
  • 1 to 2 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds (saunf)
  • 4 to 5 byadagi red chilies, to give color
  • 1 bay leaf
  • salt, to taste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1 cup water, or as needed

Instructions

  1. Remove the seeds from the hyacinth bean pods. Wash and set aside.
  2. Chop the onion, tomatoes and ginger. Slit the green chilies. Set aside.
  3. In a pan, heat 1 tablespoon of oil and add the cloves and cardamom. Fry for a few seconds.
  4. Add cumin seeds and fennel seeds. Let them splutter.
  5. Add ginger, green chilies and byadgi red chilies. Fry for 1-2 minutes.
  6. Add chopped onion and fry till translucent.
  7. Add tomatoes and fry till they shrink. Switch off the flame and let the mixture cool down.
  8. Transfer the mixture into the mixer jar, add 1/2 cup of water and grind to a smooth paste (add more water if required). Set aside.
  9. In a cooker, heat 1 tablespoon of oil. Add bay leaf and finely chopped onion. Fry till the onion turns translucent.
  10. Add ground paste, coriander powder and garam masala powder. Fry for 2-3 minutes.
  11. Add hyacinth bean seeds and mix till the seeds are coated well with the ground paste and spices.
  12. Add 1 cup of water and salt to taste, close the lid of cooker and take 3 whistles. Switch off the flame and let the pressure release naturally.
  13. Spicy and tasty hyacinth bean curry is ready to serve. Serve hot with chapati, paratha, phulka, roti or poori.

Photo Guide

Hyacinth bean pods

Hyacinth bean pods

Remove seeds from hyacinth bean pods, wash and set aside.

Remove seeds from hyacinth bean pods, wash and set aside.

Chop onion, tomatoes, ginger, slit green chilies. Set aside.

Chop onion, tomatoes, ginger, slit green chilies. Set aside.

In a pan, heat 1 tablespoon of oil. Add 1-2 cloves and 1-2 cardamom pods. Fry for a few seconds.

In a pan, heat 1 tablespoon of oil. Add 1-2 cloves and 1-2 cardamom pods. Fry for a few seconds.

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Add 1 teaspoon of cumin seeds and 1 teaspoon of fennel seeds (saunf). Let them splutter.

Add 1 teaspoon of cumin seeds and 1 teaspoon of fennel seeds (saunf). Let them splutter.

Add ginger, green chilies and byadgi red chilies. Fry for 1-2 minutes.

Add ginger, green chilies and byadgi red chilies. Fry for 1-2 minutes.

Add chopped onion and fry till translucent.

Add chopped onion and fry till translucent.

Add tomatoes and fry till they shrink. Switch off the flame and let the mixture cool down.

Add tomatoes and fry till they shrink. Switch off the flame and let the mixture cool down.

After cooling down, transfer it into a mixer jar. Add 1/2 cup of water and grind to a smooth paste (add more water if required). Set aside.

After cooling down, transfer it into a mixer jar. Add 1/2 cup of water and grind to a smooth paste (add more water if required). Set aside.

In a cooker, heat 1 tablespoon of oil. Add bay leaf and finely chopped onion. Fry till onion turns translucent.

In a cooker, heat 1 tablespoon of oil. Add bay leaf and finely chopped onion. Fry till onion turns translucent.

Add ground paste, 1 teaspoon coriander powder and 1/2 teaspoon garam masala powder. Fry for 2-3 minutes.

Add ground paste, 1 teaspoon coriander powder and 1/2 teaspoon garam masala powder. Fry for 2-3 minutes.

Add hyacinth bean seeds and mix till the seeds are coated well with the ground paste and spices.

Add hyacinth bean seeds and mix till the seeds are coated well with the ground paste and spices.

Add 1 cup of water and salt to taste.

Add 1 cup of water and salt to taste.

Close the lid of cooker and take 3 whistles. Switch off the flame and let the pressure release naturally.

Close the lid of cooker and take 3 whistles. Switch off the flame and let the pressure release naturally.

Spicy and tasty hyacinth beans curry is ready to serve. Serve hot with chapati, paratha, phulka, roti or poori.

Spicy and tasty hyacinth beans curry is ready to serve. Serve hot with chapati, paratha, phulka, roti or poori.

Cook's Tips

  • You can add garlic to this recipe, if you like.
  • The consistency of this curry should be medium thick.
  • Fresh or frozen beans can be used.

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