Gorikayi kayi huli ( malnaadu style)

 

Ingredients 

Gorikayi ( cluster beans //ganvaar pahalee)—1/4 kg or 250 gms

Or chopped pieces—2 to 3 cups

Soak kadale belle in water for one hour.

Salt—to taste 

Jaggery powder (Bella//gud)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Masala for grinding 

Soaked channa dhal (kadale belle)—1 tablespoon 

Green chillies (hasiru menasina kayi//hari mirch)—2

Dry red chillies (ona green kayi//lal mirch)—2

Fresh grated coconut (kayi turi//nariyal)—1/2 cup or little more 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Ginger (shunti//adarak)—small piece 

Grind all the ingredients listed for masala to a smooth paste adding little water.

Method 

Wash the gorikayi and chop into 2 inches length wise pieces.

Transfer to a pressure cooker and add water and cook on medium flame for three whistles or you can cook directly in a pan or kadai.

Once the pressure reduces open the lid,add salt,ground masala paste,jaggery powder,karibevu and mix well.

Let it boil on medium flame,add little water to adjust the consistency of huli.

Don’t make it too watery.

Prepare for seasoning (oggarane)

Heat one tablespoon of ghee in a laddle,once hot add one teaspoon of mustard seeds (sasive//rai), jeera (jeerige//cumin seeds).asafoetida (hing//ingu) each.

When it crackles pour over huli.

Mix well .

Serve hot with rice,dosa,chapathi rotti.

Note;; this type of huli is prepared with other vegetables like beans,tonde kayi,cucumber,seeme badanekayi,chapparadavare kayi or mixed vegetables.