Hyacinth Beans Mutton Stir Fry

Hyacinth Beans in local dialect it's called as avarekalu or mochakka. During winter and summer season one can find the beans cooked across southindia for many festivities and family functions. When hyacinth beans is cooked with meat be it fried or curry the flavor and taste is excellent. I love to pair this stir fry with rasam rice.

Recipe video updated on Youtube English and Tamil Channels

Ingredients:
To cook the Mutton
500 Grams Mutton
1 1/2 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Green Chilly 
1/4 Tsp Salt
2 Tea Cups Water

Prep:
Peel and wash 1 large onion. 
Slice 1/2 an onion, then finely chop the other half and reserve.
Remove the stems from green chillies rinse well and reserve.
Peel and rinse 1 inch ginger and 10 pods garlic.
Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.
Peel and wash 5 pods garlic. Gently crush the garlic and reserve.

To Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

How to Clean and Hull Hyacinth Beans Video For Many Recipes

To Cook Hyacinth Beans:
100 Grams Hyacinth Beans
1/4 Tsp Chilly Powder
1/4 Tsp Turmeric 
1/4 Tsp Salt
2 Tea Cups Water

To Cook Hyacinth Beans:
We need to shell the beans.
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add chilly powder, turmeric powder, and salt stir all the ingredients and cook the beans for 10 minutes or until tender and reserve.

To Prepare Mutton Masala Paste:
1/2 Large Onion
2 Green Chilies
7 Garlic Pearls
1 Inch Ginger
2 Sprigs Curry Leave
2 Sprigs Coriander
2 Sprigs Mint
1/4 Tsp Fennel Seeds
1/2 Inch Stick Cinnamon
1/2 Star Anise
2 Cloves
1/4 Tsp Pepper Corns
1 Pinch Stone Flower
1 Piece Marathi Moggu
2 Cardamom
1/4 Tsp Cumin
2 Tsp Oil

To Prepare Masala Paste:
Heat a wok on medium flame with 2 Tbsp sesame oil.
Add sliced onion, curry leaves, coriander leaves, mint leaves, ginger, garlic and chilies.
Next add all the whole spices (fennel seeds, cinnamon stick, star anise, cloves, black pepper, stone flower, marathi moggu, cardamom, and cumin).
Stir and fry all the ingredients till the onion turns light golden. Remove the fried ingredients from flame allow it to cool down.
Transfer the fried masala to a mixer jar and grind to form a smooth paste. If needed add 2 to 3 tbsp water and grind to form a smooth paste and reserve.

To Prepare Mutton Curry:
1 Inch Stick Cinnamon
2 Cloves
1 Cardamom
1/2 Onion 
5 Garlic
2 Sprigs Curry Leaves
2 Sprigs Coriander
2 Tbsp Oil
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder
1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder 
1/2 Lime Juiced
Salt as per taste

Method:
Heat a wok with 3 tbsp sesame oil.
Add cinnamon, cardamom, and cloves allow it to splutter.
Add finely chopped onion, crushed garlic, curry leaves, chopped chilies and fry till golden.
Next add cooked mutton along with broth and stir fry well.
Add cooked hyacinth beans and stir well.

Add salt, chilly powder, turmeric powder, coriander powder and pepper powder.
Add the ground masala paste. Add 1/2 tea glass water to the mixer jar dilute the masala paste and transfer to the mutton.
Stir well and cook on high flame. Stir well and fry the mutton till the curry is dry and the mutton has fried.
Remove the mutton stir fry from flame and serve hot with steam cooked rice...Enjoy!