When he tells me that he will soak and pressure cook the hyacinth seeds/aavrekai/aavre, you just make the stir fry, I can never say NO. He keeps saying that he loves the "Oosali" 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 :) "
The legumes that I have used in this post are Hyacinth seeds. You can replace the aavrekai 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 aavre/Hyacinth seeds
1 chopped onion
1 small chopped tomato
1 tablespoon grated coconut(optional)
1 tablespoon tamarind paste/ 1 marble sized ball of tamarind
1 tsp mustard seeds
A pinch of asafoetida piece / 1/4 tsp asafoetida powder
1 tsp chili powder
1 tsp turmeric powder
1 tsp coriander powder/dhania powder
10 curry leaves
3 dry red chillies
2 tablespoon oil
Coriander leaves for garnishing
Salt to taste
Procedure:
Serve with rice/rotis or any type of bread, or just have plain.
If you like my posts, do follow my page on facebook: www.facebook.com/rakshaskitchen1/2 cup aavre/Hyacinth seeds
1 chopped onion
1 small chopped tomato
1 tablespoon grated coconut(optional)
1 tablespoon tamarind paste/ 1 marble sized ball of tamarind
1 tsp mustard seeds
A pinch of asafoetida piece / 1/4 tsp asafoetida powder
1 tsp chili powder
1 tsp turmeric powder
1 tsp coriander powder/dhania powder
10 curry leaves
3 dry red chillies
2 tablespoon oil
Coriander leaves for garnishing
Salt to taste
Keep all the ingredients ready.
Soak the aavrekai 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.
I twitt @rujal29
