Food Trivia Corner: ‘Hitkida’ means ‘pressed’ /deskinned in Kannada language of Karnataka state of Southern India. ‘Avarekalu’ or hyacinth beans/Indian Lilva beans are popular seasonal plants consumed in a plethora of lip smacking dishes.
This is my mother’s urbanised, any season, quick to make, fusion of the authentic Gujarati dish – Undhiyu which she also does prepare to the minutest detail but only in the month of January when it is one of the signature dishes served during the harvest festival of Sankranthi in Gujarat.
- Hitkida Avarekalu – 1 cup, boiled
- Tomato – 1 big, chopped
- Brinjal (purple, short round variety) – 5 , chopped
- Avarekai (Broad beans) – 1/2 cup, chopped
- Fresh coriander leaves – 1 cup, chopped
- Green chillies – 2
- Ginger – 2 inch
- Garlic – 6 cloves
- Powdered jaggery – 1 tbsp
- Besan (gram flour) – 1/4th cup
- Juice of Lemon – 1tbsp
- Salt – 2 tsp
- Red chilli powder – 1 tsp
- Garam masala – 1/2 tsp
- Dhania powder – 1/2 tsp
- Jeera cumin powder – 1/2 tsp
- Ajwain – 1 tsp
- Oil – 1/4th cup
1. In a pan heat oil, add ajwain, and add in the brinjal, boiled avarekalu (deskinned hyacinth beans) and chopped avarekai/ flat beans/broad beans. Stir fry and cook covered for 5 min.
2. Meanwhile, grind the fresh coriander leaves, green chillies, ginger, garlic, powdered jaggery and besan to a paste. Add the lemon juice to it and keep aside.
3. Open the lid off the pan and check if the brinjal and flat beans are cooked. Add in the tomatoes, salt and all the masala powders. Stir.
4. Add in the green paste to the pan and gently stir the veggies. Cook till the oil separates from the sides. Cover if you prefer.
5. Serve with hot fluffy phulkas spread with fresh ghee.
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