It’s the season of Avarekai/ Lilva Bean in Bangalore, and Sankranti is round the corner. Make this simple and flavorful recipe and enjoy it with friends and family.
- Avarekai/ Lilva Bean – 1 ½ cup
- Methi/ Fenugreek leaves – 2 cups
- Onion – 1 medium sized
- Tomato – 1 large
- Green chilies – 2-3
- Ginger Garlic paste – 1 tsp
- Red Chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – ½ tsp
- Coriander Powder – 1 tsp
- Oil – 9-10 tbsp
- Cooked rice – made out of 1 glass of rice
- Salt as required
- Heat 9-10 tbsp of oil in a large Kadai.
- Finely chop the onion and fry till slightly brown.
- Add ginger garlic paste and fry until onions turn golden brown and the raw smell goes. (Make sure not to burn the onions)
- Now add tomatoes and cook till soft.
- Add the avarekai/ lilva bean and fry well for 1 min.
- Wash the methi/ fenugreek leaves thoroughly and chop them roughly. Add them to the kadai and fry well.
- Add in all the powders, salt to taste and slit green chilies. Mix everything well and keep frying them from time to time until the lilva beans are cooked for another 5-6 minutes.
- Mix the cooked rice (make sure the rice isn’t hot) into the avarekai/ lilva bean mixture and fry well for about a minute.
Serve with papad and some raita or curd rice 🙂