This is quite a time-consuming work but the de-skinned beans when cooked with spices would be buttery soft and would slip through leaving a yummy taste and will make the work worth while. We kids would rush to throw the bean skins on the road, ideally i think this is good food for cows but the belief originated from yore could be that it adds taste to the dish. I have no authentic information on this but i like the tales and memories attached with this hyacinth bean. It is ages since i ate this lovely bean since it is not easily available in Hyderabad markets. This time since, my parents were coming here, they got me a kilo of shelled beans. Half of it were soaked in water overnight and it's skin was squeezed out next morning to make the tasty Hithak bele saaru...here goes the recipe
De-skinned avarekalu ---- 2 cup
tamarind paste from a golf ball sized tamarind
Tuvar dal - 50 gms
Jaggery ----------1 tablespoon
salt to taste
haldi - a pinch
You can even add potatoes/beans or brinjals to this dish but that is a choice
For grinding masala
Chillies - 6 nos
coriander seeds - 1 tablespoon
channa dal - 1/2 table spoon
Dry roast the above and grind them( i used sambar powder instead) with the below ingredients
grated coconut - 2 table spoon
garlic ----- 1 clove
A small onion - 1
a teaspoon of oil
hing - a pinch
curry leaf a sprig.
Boil tuvar dal and de-skinned beans and keep aside.
In a dish, heat tamarind paste , jaggery and haldi, add 100 ml of water and allow it to boil till the raw smell of tamarind disappears.Now add the ground masala and allow it to boil for 5 minutes and then simmer.
When it simmers, add the cooked dal and beans and bring it to final boil
Garnish with mustard, hing and curry leaves.
Serve this with hot rice or ragi mudde( ragi balls which is a staple of Karnataka)