Avaryachi Usli | Field Beans Stir Fry | Avarekalu Usli

When he tells me that he will soak and pressure cook the field beans/avarekalu/avare, you just make the stir fry, I can never say NO. He keeps saying that he loves the “Usli” that I cook and since I feel lazy to cook during weekdays, he himself soaks it and even pressure cooks them and since they get pressure cooked, I have no other option but to put all the ingredients together and make a great dish for him… and then he says ” Oh, I love this dish that you made 🙂 ” This avarekalu usli or avaryachi usli is a favorite at home.
 Avaryachi Usli
 The legumes that I have used in this post are field beans. You can replace the avarekai by any type of legumes. Even chick-peas can be used. This dish is can be eaten along with rice or with bread or rotis. He loves to eat it plain without any accompaniment. Sometimes he has it for dinner or sometimes for breakfast. I had been making this dish for him since long, but this time he forced me to click this and to share it with you all.
Ingredients:                                                      Serves: 2, Prep. Time:30 Mins
1/2 cup avare/field beans
1 chopped onion
1 small chopped tomato
1 tablespoon grated coconut(optional)
1 tablespoon tamarind paste/ 1 marble sized ball of tamarind
1 teaspoon mustard seeds
A pinch of asafoetida piece / 1/4 teaspoon asafoetida powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder/dhania powder
10 curry leaves
3 dry red chilies
2 tablespoon oil
Coriander leaves for garnishing
Salt to taste

 Avaryachi Usli

Procedure:

Keep all the ingredients ready.
Soak the aavrekai/aavre in water for 8 hours. After 8 hours, drain the water and pressure cook them by adding 2 cups water for 4-5 whistles. After the cooker cools, open it, drain the water and keep the aavrekai aside.
For tamarind paste, you can either use readymade tamarind paste or you can make it at home by soaking one marble sized ball of tamarind in water. Keep it soaked in water for 30 Min’s and smash it in water.
I normally use “Shankar Shaap Asafoetida” compared to the powdered one commonly available in markets. If you do not get “Shankar Shaap Asafoetida” use any other type of asafoetida powder.
Keep a kadai/wok on the heat. Heat for 2 Min’s and add oil. After the oil gets heated, add mustard seeds. When they splutter, add asafoetida, curry leaves and crushed red chillies.
After 2 Min’s, add chopped onion and saute. When the onion turns pinkish, add chopped tomato and saute till tomato turns mushy.
Now add the turmeric and chilly powder and mix. Add coriander powder and mix.
Now add the aavrekai from the pressure cooker. Mix it with all the contents.
Add salt to taste. Garnish with grated coconut and chopped coriander leaves.

Serve with rice/rotis or any type of bread, or just have plain.

Note: Post has been re-published with new images on 10-Apr-2017

Comments

    • Raksha Kamat says

      Hey Megan, you can try the same recipe with any type of beans.
      The recipe turns yummy.

  1. says

    Somehow we don’t get these field beans in Goa. I was looking for such beans because I just love beans, savory or sweet. Are they native to the Karnatake Bangalore area? I didn’t see them in Mysore when we visited a while back.
    Love all the ingredients you used in your dish, I bet it tastes great!

    • Raksha Kamat says

      You can get these in Goa too Helene. Infact this is a Goan recipe.
      Check in Borkar super store in Margao or any other super store in your area.

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