Aloo Rasedar | Aloo Tomato Gravy with Hyacinth bean | Aloo Tomato Avarekalu Curry | Aloo tamatar ki sabzi

Serves 6

Ingredients :

1. Boiled potato cubes 4 cups
2. Hyacinth bean ( Avarekalu )
3. Finely chopped onion 3 cups
4. Finely chopped tomato 4 cups
5. Finely chopped capsicum 1 cup
6. Slit green chillies 5
7. Finely chopped Dill leaves 1/4 cup
8. Coriander leaves
9. Curry leaves
10. Cooking oil 2 tablespoon
11. Garlic ginger paste 1 tablespoon
12. Coriander powder 1 tablespoon
13. Jeera powder 1 tablespoon
14. Red chilli powder 1 tablespoon
15. Turmeric Powder 1 teaspoon
16. Kasuri methi 2 tablespoon
17. Garam masala powder 2 tablespoon
18. Salt to taste

Recipe video : 

Procedure :

• Cook cubed potatoes and Avarekalu ( Hyacinth bean ) separately and keep aside.
• In a thick bottomed kadai heat oil.
• Add chopped onion and saute till they turn golden and soft.
• Add garlic ginger paste and saute further.
• Next add chopped tomatoes.
• Cook, stirring regularly till the tomatoes turn soft and mushy.
• Take out a small portion from this and grind it into a fine paste.
• Add chopped Dill leaves.
• Add chopped capsicum and fry.
• Add the ground paste and fry.
• Now add turmeric powder, red chilli powder, garam masala powder, jeera powder, dhania powder, kasuri methi and fry till the gravy turns aromatic.
• Next add the boiled potatoes and Hyacinth bean and mix well.
• Add water and salt.
• When it's boiling, add curry leaves and cover the lid.
• Let it simmer for ten minutes when all the spices blend and the gravy thickens.
• Serve hot with pooris and chapatis.