Flat Beans Fry or Avarakkai Poriyal or Vaal ki sabzi
Avarakkai is a famous vegetable with the South Indian household and can be cooked in multiple ways. I sometimes use them in gravies , or even stir fry with potato. Since I was making Pappu Saaru ( A telugu Dal soup ) , I decided to make the sabzi the south Indian style. I must admit I am not a frequent user of coconut, I decided to cut the monotony and use it for the fry today. It a very simple way of preparations. I would like to share the shortcuts I do is that I chop the flat beans the previous night and pack them neatly in a ziplock box before refrigerating .So all I need to do in the morning is to cook it which can be done while you prepare the coconut mix for it.Add them together and cook. To save my morning time which never seems enough, I also did spome pre-preparations for the daal and sauted them in the morning.
The details of the Pappu saaru recipe I will share in the next blog .
Serves : 4
Avarakkai / Flat Beans /Vaal – 500 gms
Coconut – 2 tbsp
Jeera / Cumin – 2 tsp
Red Chilli Powder – 1 tsp
Curry leaves – 5 leaves
Salt – To taste ( approx. 1/2 tsp)
- Cut the Flat beans into small pieces . Cook with 1 cup water + 1/4 tsp salt for about 10 minutes approx so that the water reduces totally
- In a Pan/ Wok add 1 tsp oil, add 1 tsp Cumin seeds, curry leaves and allow to splutter
- Now add the cooked Flat beans and saute for 2-3 minutes. Since the flat beans are already cooked, we don’t need to do any more than that.
- In a blender add 2 tbsp grated coconut , 1 tsp cumin seeds and 1 tsp red chilli powder. Grind it for less than 1/2 a minute. Don’t expect a paste consistency as the mix that you get will be in granular form which is the way we want them.
- Add this to the flat beans in the pan , stir softly 2-3 times so that the coconut mix has properly coated the flat beans.Leave it for 2 minutes more , so that the raw taste of coconut and Cumin seeds disappears.
- Remove from heat and serve with Steamed rice and Pappu Saaru ( A thin dal soup )