Hyacinth beans has a distinct flavor, when cooked with meat and combination of masalas the taste and flavor of the dish is unique. This curry pairs well with steam cooked rice, chapati or finger millet muddle. This is a typical southindian Tamil style curry but many other communities also prepare the same version or similar version curry recipe using the beans in mutton or chicken curry.
How to hull hyacinth beans detail video on Youtube English
Mutton Hyacinth Beans Curry Recipe on Youtube Channel 😊
Ingredients to cook meat:
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1 1/2 Tbsp Ginger and Garlic Paste
Hyacinth beans, mutton curry ingredients:
750 Grams Mutton
100 Grams Hyacinth beans hulled
2 Medium Potatoes Cubed
3 Tbsp Green Chilly Masala Paste
1 Inch Cinnamon
4 Cloves
3 Cardamoms
1 Bayleaf
1 1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
3 Green Chilies Slit
2 Onion Finely Chopped
2 Sprigs Curry Leaves
1/4 Cup Fresh Coconut and 1/4 Cup Fresh Coriander Leaves Ground to Paste
1/2 Lime Juiced
Salt as per taste
Oil as required
Please watch the video and prepare the green chilly masala paste ahead of time.
Prep:
Cook Mutton: Heat a pressure pan or cooker on medium flame.
Add 2 tsp oil to the pan and allow to heat.
Add the meat, chilly powder, turmeric powder and coriander powder. Add 2 to 3 tbsp ginger and garlic paste fry the meat and cook on low to medium flame until the meat has fried.
Cover and place a whistle and cook the meat for 4 to 5 whistles or until the meat has cooked till well done.
Cook Hyacinth Beans:
Wash the hulled hyacinth beans thrice, drain excess water and add to a pot of boil water cook the beans with tiny amount of salt until well done. If we press the cooked bean it should mash.
Clean prep and chop all the veggies:
Peel and wash the potatoes chop it into half and quarters and reserve in a pot of water.
Wash and slit the green chilies.
Wash and finely chopped coriander.
Peel, wash and finely chop onion.
Wash the curry leaves and reserve.
1/4 Fresh coconut and 1/4 cup coriander leaves ground to form a smooth paste.
Method:
Heat a pot on low to medium flame, allow to reach temp. Add oil and ghee.
Add the whole spices and allow to sputter.
Add curry leaves and finely chopped onions and fry until the onions turn transparent.
Add slit green chilies and fry for a minute.
Add turmeric powder and coriander powder and fry it for few seconds.
Add 3 Tbsp green chilly masala paste and fry for a minute.
Drain the potatoes from water and add it to the masala stir and fry for few seconds.
Add coarse salt and 1 1/2 cups water stir once cover and cook the potatoes till tender.
Add the cooked meat to the potatoes stir once. Add the hulled and cooked hyacinth beans and 2 cups water.
Add the ground coconut and adjust the salt as per taste. Bring the curry to boil allow the raw flavor from coconut to reduce and oil should surface on the curry.
Add lime juice, finely chopped mint and coriander, stir once and serve the curry as hot as possible for steam cooked rice and Enjoy!
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