Avarakkai Sakkaraivalli Kizhangu Porial

Preparation  : 15 minutes

Cooking time : 20 minutes

Number of serves : 6

Ingredients .

1. Avarakkai (broad beans) - 220 grams (1/2 pound)

2. Sakkaraivalli kizhangu (sweet potato) - 3 (medium sized)

3. Chopped onions - 2 (medium sized)

4. Chopped tomatoes - 3 

5. Mustard seeds - 1/2 teaspoon 

6. Cumin seeds - 1/2 teaspoon 

7. Broken dry red chillies - 3

8. Curry leaves - a few

9. Red chilli powder - 1 teaspoon

10. Coriander powder - 1 1/2 teaspoons

11. Turmeric powder - 1/4 teaspoon 

12. Asafoetida powder 1/4 teaspoon 

13. Salt - to taste 

14.  Oil - 1 tablespoon 

Method .

1. Place avarakkai in a colander and wash under running water. Remove the fibre on both sides and cut into 1/2” pieces.

2. Wash Sakkaraivalli kizhangu (sweet potatoe) under running water and cut them into medium rounds and immerse in water to prevent discolouration.

3. Heat a deep pan on medium flame and add oil. When oil becomes hot, add mustard seeds, cumin seeds, broken red chillies, asafoetida powder and curry leaves.

4. When mustard seeds crackle, add chopped onions and sauté till they become translucent.

5. Add chopped tomatoes and sauté for a while till the mixture becomes mushy.

6. Add chopped avarakkai and mix thoroughly with the onion tomato mixture. Cover the pan with a lid and cook for about 5 minutes or till the vegetable is half tender.

7. Open the lid and add Sakkaraivalli kizhangu and mix.

8. Add chilli powder, coriander powder, turmeric powder and salt. Mix thoroughly. Sprinkle half a cup of water and cover with a lid and allow the vegetable mixture to cook till they become tender.

9. Open the lid and give the vegetable mixture a swirl and cook till the remaining water evaporates.

10. Transfer into a container and serve hot with rice or chapatis.