Avarekayi gojju

Field beans or Hyacinth beans are known as Avarekalu in Kannada. However the green pods which holds the beans are known as ‘Avarekayi’. Avarekayi Gojju is spicy recipe made from tender green pods of hyacinth beans.


  • 2 cups Avarekayi / Hyacinth green pods, strings and ends removed, cut into thin slices
  • Salt as per taste
  • 1/4 teaspoon turmeric powder
  • 4 -5 curry leaves
  • 1 teaspoon oil
  • 1 piece Tamarind, small lemon size
  • 1 teaspoon jaggery, as per taste
  • 2 tablespoons fresh grated coconut
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 2 dry red chilies


  • Masala
  • 1 tablespoon mustard seeds
  • 1 teaspoon chana dal
  • 1/4 teaspoon fenugreek seeds / methi dana
  • 1 teaspoon oil
  • 4 dry red chilies
  • 1 pinch asafoetida / hing


  1. In oil, roast ingredients for masala - mustard seeds, chana dal, fenugreek seeds, hing, and red chillies. Once color changes, stop heating.
  2. Cool and grind to smooth paste along with tamarind, jaggery, and little water. Keep aside.
  3. Heat oil. Splutter curry leaves.
  4. Add and stir fry avarekayi, salt, and turmeric powder. Mix.
  5. Cover and cook for 10 minutes.
  6. Add ground masala and mix well. adjust desired consistency with water and taste with salt.
  7. Temper the preparation with hot oil and fried mustard seeds and red chillies.
  8. Serve avarekayi gojju hot with rice.

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