Sweet Pumpkin Hyacinth Beans or Sihi Kumbalakai Avarekalu Gravy

When you are in mood to experiment, have lots of hyacinth beans or Avarekalu, huge sweet pumpkin lying in the refrigerator and finally this is the outcome. Simple gravy with minimum basic requirements, a lovely aromatic sweet, spicy side dish is ready to be served with Indian flat bread.

These two form a healthy combination. Hyacinth beans or Avarekalu are low in saturated fat, cholesterol and sodium. It’s a good source of minerals and thiamin. It has strong nutty flavor and sweet taste. Sweet pumpkin is a good source of minerals, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol) and Riboflavin which helps in preventing degenerative damage to the eyes. The potassium in pumpkin has a positive effect on blood pressure. This is aromatic gluten free healthy gravy.

Here goes the simple recipe

Course: Gravy

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4 nos

Ingredients:

Sweet pumpkin pieces – 1 ½ cup

Hyacinth beans or avarekalu cooked – 1 cup

Onion chopped- ½ cup

Tomato chopped – ½ cup

Finely chopped ginger – 1 tsp

Turmeric powder – 1 tsp

Red chili powder – ½ tbsp

Roasted cumin powder – 1 tsp

Coriander powder – 1 tsp

Garam masala powder – 1 tsp

Mustard seeds- ½ tsp

Cinnamon stick – 1 small

Lemon juice – 1 tsp or slightly more

Water as required

Oil- 2 tbsp

Salt as per taste

Method:

1. Take a pan, heat 1 tbsp oil, fry chopped onion and ginger until soft.
2. Add tomato pieces and fry till they are mushy.
3. Now add chopped pumpkin and little water, cook for 10 minutes or till they become soft.
4. Cool this mixture, grind into fine paste and keep aside for further use.
5. Take a kadai, heat oil, add mustard seeds, cinnamom stick and sauté well.
6. Now add the pumpkin puree and give a quick boil for 1 minute.
7. Add the turmeric powder, red chili powder, roasted cumin powder, coriander powder and garam masala powder. Mix well.
8. Add the cooked hyacinth beans or avarekalu, salt and little water. Close the lid and cook for 5 minutes or until the beans absorb the masala.
9. Add lemon juice at the end and mix well.
10. Serve this hot gravy with any Indian flatbread or rice.

My Notes:

Hyacinth beans or avarekalu can be replaced with any other chickpea, peas or potato.

Fresh cream can be added at the end to give a rich creamy texture to the gravy.