Thursday, 19 March 2015

Lal / Kalya Ghevadyachi Bhaji ~ Hyacinth Beans Curry

Hyacinth beans is seasonal vegetable, available in winter. This vegetable is known as Lal or Kala Ghevada in Maharashtra. This Red Ghevada is more tasty than Green Ghevada.

  • Hyacinth beans (Lal or Kala Ghevada)- 250 gm (approx 2 cups)
  • Onion, chopped- 1 med
  • Potato- 1 med (optional)
  • Garlic cloves, slightly crushed- 6
  • Homemade mix masala - 2 tsp
  • Goda masala- ½ tsp
  • Turmeric powder- ½ tsp
  • Asafoetida (Hing)- ¼ tsp
  • Mustard seeds- 1 tsp
  • Oil- 3 tbsp
  • Salt- to taste
  • Fresh coriander, chopped- a handful

  • Wash the pods. 
  • Remove it's veins/threads, open and cut into small pieces. 
  • Peel potato and cut into ½ inch cubes.
  • Heat oil in a pan. Add mustard seeds. When the splattering starts, add garlic and onion, sauté till translucent.
  • Add turmeric, hing and sauté for a while.
  • Add mix masala and sauté for a while. 
  • Add this vegetable, potato, goda masala and salt. Mix well. 
  • Sprinkle little water. Cover & cook for 10-15 minutes or till cooked on low heat. Stir occasionally.
  • Garnish with chopped coriander. You can add some scrapped fresh coconut.
  • Serve hot with chapati or dal-rice.

  • You can add little jaggery/gud in this curry.
  • You can add 1 tomato or green tomato in this curry.
  • You can add brinjal also.
  • You can use Green Ghevada instead of this Red Ghevada. Method is same.
  • You can use red chili powder + goda masala instead of this.
  • You can use kanda-lasun masala instead of this.
  • We cook ghevada with sode or sukat also. Method is same but don't use gada masala for this. 
  • You can add scrapped fresh coconut or crushed peanuts in this curry.

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