Fresh Hyacinth beans are a seasonal delicacy and they are used in a variety of preparations all over my home state Karnataka. They have a unique flavour and are relished by the locals in items which are both traditional and contemporary.
Ingredients:
250 gms Semolina
200 gms Hyacinth beans
6 green chillies chopped fine
2 sprigs curry leaves
3 tbsps Ghee
2 tbsps refined oil
1 tsp mustard seeds
1 tsp urad dal
5 tbsps finely chopped coriander leaves
Juice of one lemon
Salt
500 ml boiling water
Method:
Soak the Hyacinth beans overnight and peel them. Alternatively, you can buy the peeled ones as well. Boil them with a little salt till done. Heat the oil and ghee mixture in a pan. Add the mustard seeds and after they splutter add the urad dal. Once the urad dal turns golden brown, add the green chillies and curry leaves . Toss. Add the semolina and roast for a couple of minutes. Add the cooked Hyacinth beans, lemon juice and half of the coriander leaves and mix well. Pour in the boiling water and stir well. Cover and cook on a low flame till done. Garnish with the remaining coriander leaves, mix and serve hot.
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