Avarakkai (Hyacinth beans or Broad beans), spring onion sabzi

Fresh avarakkai beans make delicious sabzi, which can be a good accompaniment for both chapattis and steamed rice. They should be pressure cooked with at least five times water and salt for five minutes, and the water has to be discarded as they are toxic due to the presence of cyanogenic glycosides.

Ingredients:

2 cups of  avarakkai, pressure cooked and drained

1 bunch of spring onions cleaned and chopped

1 tbs oil

1/ tsp cumin seeds

1/3 tsp turmeric powder

½ tsp red chilli powder

1 tsp coriander powder

½ tsp dried mango powder

½ tsp garam masala powder

Salt to taste

Method:

-                          Heat the oil and add cumin seeds. When they splutter, add all the masala powders.

-                          Add the chopped spring onions, salt and stir for a few seconds on high flame.

-                          Reduce the flame and let the spring onions cook, stirring occasionally.

-                          Now add the cooked avarakkai beans and mix well and remove from fire.