168) AVARA UPKARI

AVARA UPKARI

A YUMMY KONKANI SHELLED BROAD BEAN SLOW ROAST SIDE DISH

A SIMPLE DISH FIT FOR A GOURMET PALATE

Ingredients:

     1)    Freshly shelled mature broad beans (sollailalo avaro in Konkani and tole urinja avara or pacha avara vitthe in Malayalam) – 500 gm.

     2)    Dry hot red chilies – 5 Nos.

     3)    Coconut oil – 1½ tablespoons

     4)    Mustard seeds – ½ teaspoon

     5)    Salt – 1 teaspoon

To Cook:

          Wash and drain the broad bean seeds. Break each red chili into 2 or 3 pieces. Set a thick cast iron wok on the stove. Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish crackling, tip in the broken dry chilies. Stir once and put in the broad bean seeds. Pour in an equal volume of water. Tip in the salt.

          As soon as the water starts to boil, turn down the heat and cover with a lid. Let the seeds cook for approximately 25 minutes, taking care to stir occasionally so that the salt is absorbed uniformly. The seeds will change colour when they are cooked.

          Bite into one to check if cooked. It should be soft when done. If nicely cooked, turn up the heat and stir frequently till all the excess water has evaporated. Now turn down the heat and let the seeds roast slowly, remembering to stir occasionally.

          Some of the seeds may become crispy with a deep fried feel. Now the avara upkari has become truly delicious. You can either switch off the heat or keep roasting for a while longer to suit your taste. The avara upkari takes one of the most preferred places in my family’s menu.

          Once you taste this special, simple side dish, I am sure yourself and your family will fall in love with it, despite the somewhat lengthy task of shelling the mature broad beans. You will find that no matter how much of avara upkari is prepared, there is never enough for everyone.

So do cook and enjoy!