Hannu huruli Kayi (Ripe beans) is available in plenty during its season in Karnataka. I tried this North Indian style Hannu Huruli Sabzi/gravy with these beans and it was a big Hit. This Sabzi tasted similar to Rajma masala and goes well with roti, paratha.
These Hannu hurlis/Ripe beans are not dried ones and doest require soaking time. Also they are similar to other Green beans like Avarekalu, Togari kalu, Hasi Kadale kalu. In Karnataka, these Kaalus/beans are so common and used almost in all recipes. My Kannada friend told me that Bengaluru got its name from "Bentha (Boiled) Kaalu (beans) because of the large usage of these beans in food.....Interesting is'nt it????
Coming to our yummy and healthy recipe
- 1 kg Ripe Beans/Hannu huruli (with outer layer)
- 2 medium size Onion (Chopped as cubes)
- 3 medium size Tomatoes (Chopped as cubes)
- 1 inch length Ginger (Skin peeled and chopped roughly)
- 3-4 Garlic pods
- 1 tsp Kasuri methi/Dried Fenugreek leaves
- 1 tbsp Fresh Cream
- As per taste Salt
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 2 tsp Garam masala
- A pinch Hing
- 1 tsp Cumin Seeds
- 1 ladle Oil
1) Remove the Ripe beans (Hannu Hurulikayi) from the outer layer and discard the outer layer. This is similar to how we do for Green peas.
2) Wash and add enough water to Ripe beans, just to immerse the beans is enough.
3) Pressure cook it for 2 whistles. After it cools, add Salt and leave 1 more whistle. This will help the beans to absorb salt.
4) Now Grind Onion, Ginger and Garlic to smooth paste. Heat oil in a kadai/heavy bottom pan and add Cumin seeds to crackle.
5) Add the ground onion paste and fry. While onion is getting fried in low flame, grind tomatoes and keep aside.
7) After onion paste gets cooked and turns light brown in colour, add tomato paste and leave it to get cooked.
8) Once tomato paste gets cooked and leaves oil on sides, add the spice powders and mix well.
9) Now add the cooked beans along with water and mix well. Leave it to boil for 10-15 mins in low flame. Adjust the gravy consistency by adding more water.
10) Now add Kasuri methis and mix well. Next add Fresh cream and leave it to boil for 2 minutes.
11) Switch off the flame and garnish with fresh Coriander leaves.
1) Since I have added enough salt while boiling ripe beans, I have not added again while cooking.
Interested in more Karnataka Dishes
1) Hasi Kadale Kalu palya/Green Chickpeas Sundal
2) Hitikida Avarekalu/Hitkin Bele Saaru
3) Avarekalu Huli
4) Rice Rava upma with Togarikalu
5) Togari Kaalu vegetable Rice
6) Togari Kalu kurma