AvarekaLu/ Avarekai/Cow Pea/Hyancinth bean Gojju Recipe

AvarekaaLu Season is almost on the verge of ending.  AvarekaaLu season means AvarekaaLu in everything and AvarekaaLu everyday.  Uppittu, Akki Rotti, AvarekaaLu Saaru, AvarekaaLu Gojju, AvarekaaLu Dosei. This year, it got extended to AvarekaaLu rice and AvarekaaLu parantha. Will post these recipes soon. But for now, I tried a different type of gojju for Dosei. It came out quite well. So before I forget the recipe, here it is for you.   

You will need:

Hithkid Avare - 1 Cup (par boiled)

Onion - 1  (chopped)

Tomato - 1 Tomato (chopped)

Masala:

Coconut - 1/2 Cup grated

Onion - 1/4

Tomato - 1/2

Saunf - 2 tsp

Cinnamon - 1/2 Inch

Cardamom - 1

Cloves - 2

Red Chilli - 2

Ginger - 1/4 inch

Garlic - 3 pods

Tempering:

Oil - 1 tbsp

Mustard - 1 tsp

Urad - 1 tsp

Red Chilli -1

Turmeric - 1/4 tsp

Jaggery - 2 tsp

Salt to taste - 3/4 Tsp

Coriander Leaves for Garnishing

Water - Left over water from Avare cooking and additional water as per consistency required

You will have to:

In a Wok, heat oil. Add tempering

Add Onion once the Tempering splutters. Saute till golden brown.

Add Tomotoes.

Grind the masala in a mixer.

Add masala to the Wok. Add Salt and Jaggery Saute for 2- 4 mins.

Add water and AvarekaLu.

Cook for 5 mins. Add Coriander and Switch off the flame. 

Skill Level: Easy  
Serves: 4 people

Preparation time: 15 -20 minutes
Cooking time: 15 minutes
Goes well with: Chapati, Dosei, Uttappa, Paddu

Tips:
(i)  Par Boil AvarekaaLu with no salt. 
(ii) You can avoid the Garam Masala while grinding and add Garam Masala powder to the gravy.