Avarekalu aloo sagu/Indian beans potato curry

Preparation time - 40 mins

Ingredients:

• Hitk Avare - 1/2 kg
• Potato - 1/4 kg
• Onion - 2
• Jeera- 1sp
• Oil -7 sp
• Mustard - 1sp
• Coconut - 1/2 bowl (grated)
• Gasgase/Poppy seed - 2sp
• Tomato - 2
• Ginger - 1 inch
• Curry leaves - 2 twig
• Red chili powder - 2 sp
• Coriander seed powder- 4 sp
• Coriander leaves - 1 small bowl
• Salt to taste

Method:

We need to prepare two types of paste for this:

First:

• Heat oil in a pan, Add jeera, curry leaves and finely sliced onion and fry well till transparent.
• In a mixer jar add above fried onions, ginger, red chili powder, coriander seed powder, tomato pieces, half of coriander leaves and add required quantity of water and grind well till thick paste.

Second:

• Roast the gasgase/poppy seed till you get nice aroma.
• In a mixer jar add grated coconut, roasted gasgase/poppy seeds and required quantity of water to make fine paste.

How to proceed: 

• Heat oil in a pan, add mustard seeds after crackles add curry leaves fry till leaves are crisp.
• Add hitk avare and cook covered for few mins on medium flame with frequent stir.
• Add the chopped potato and continue to cook, the size of potato pieces should match avarekalu.
• Once they are 80% cooked add the khara masala prepared in step first.
• Once it start to boil add the coconut and poppy seed paste and continue to cook well.The consistency should be of thick curry.
• Add salt and garnish with finely chopped coriander leaves. Goes well with chapati/roti/poori

Ps: Hitk avare is avarekalu with its skin removed. To peel off its skin easily need to soak avarekalu for atleat 6-7 hrs.