This simple Hyacinth Beans Usli is one of my favourites. Popularly known as Pavta in Maharashtra and Avrekalu all over Karnataka, these beans have a distinctive flavour. This Usli with its minimum seasonings keeps the flavour intact. The blob of butter added at the end enhances the taste of the Usli.
250 gms Hyacinth beans (shelled)
4 green chillies chopped fine
12 garlic cloves crushed slightly
2 tbsps Coconut oil or oil of choice
3 tbsps grated coconut
Juice of half a lemon
Coriander leaves finely chopped
Soak the shelled Hyacinth Beans in enough water overnight. Deskin them. Wash and keep aside . Heat the coconut oil in a pan. Drop in the crushed garlic and roast to a golden yellow. Do not brown the garlic. Add the finely chopped chilles, toss and then drop in the Hyacinth beans, salt and half a glass of water. After it starts boiling, cover and cook over a slow flame till done. Add the grated coconut, finely chopped coriander leaves and lemon juice. Mix thoroughly and serve hot.
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