Avrekayi upkari recipe - Long bean is a seasonal vegetable and is available during few months. Long beans are known as avrekayi in kannada and valasange in konkani in western Karnataka. In eastern part of Karnatka (Bangalore, Mysore, Tumkur etc.) lilva beans are also called as avrekayi which is used to prepare hichikida avrekayi palya. So to clear your confusion about the variety of beans I have used to make this upkari, I have posted the picture of long beans used by me in step by step pictures below. When the long beans are tender they become soft after cooking. Once the seeds inside become solid, it is not advisable to use such beans for upkari as it will not be soft after cooking. The seeds inside is known as black eyed beans in english, avrekalu in kannada, alsande in konkani and lobia in hindi. The upkari of long beans is usually served as a side dish. The upkari is very tasty, nutritious and contains ample amount of soluble fiber. This uplkari is very easy to prepare with few ingredients. The freshly grated coconut used for the preparation of upkari enhances the taste. Here is how to make long beans upkari with step by step pictures.
Pinch off the tip of the long beans and wash them thoroughly. Pat to dry with a kitchen towel.
Chop the long beans with a sharp knife and set aside.
Heat oil in a pan. Add the mustard seeds and allow to splutter. Add the other ingredients mentioned under " for the tempering". When the tempering starts crackling, add the chopped long beans and saute for 2 minutes on medium flame.
Add the turmeric powder, chilli powder and salt.
Saute until all the ingredients combine well.
Pour 1½ - 2 cups of water and mix. Cook covered on medium flame until long beans are soft.
Open the lid and stir till the water dries up.
Add the grated fresh coconut and mix well.
Serve hot as a side dish.
Also check some other upkari and sabzi recipes in this space