Ballar aur Murghi ka Korma

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Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.
 
 
Ingredients
 
Chicken - 500 gms, Curry cut
Ballar ki Phalli ( Shelled) - 1 cup
Coconut paste - 1/2 cup
Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods
               1 small onion -  finely Sliced
Tomato - 2-3 medium sized, ground
Ginger-garlic paste - 2 tsp, fresh ground
Curd - 1/4 cup
Red chilli powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1tsp
Salt - to taste
Oil - 2 -3 tablespoons
Coriander leaves - 2 tablespoon
 
Method.
 
  1. Wash the chicken  and add salt, 2 table spoon curd, 1 tsp ginger garlic paste, salt and mix well. Chill the marinate in the refrigerator for 1 hour
  2. In a thick bottom pan, heat oil. Add the sliced onion and fry until they change colour and turn crisp
  3. Add the marinated chicken, sauté well until the moisture is reduced
  4. Remove the chicken from the pan and set aside.
  5. In the same pan, add the ground onion and cook until the oil leaves the sides of the pan.
  6. Add ginger garlic paste, cook for 2-3 mins
  7. Add tomato paste, dry spices and salt
  8. Saute the paste on a low flame until well cooked.
  9. Add the beans and the chicken ( Sauted earlier)
  10. Mix well and cook for 2-3 mins
  11. Add the curd and cook for few minutes on low flame.
  12. Finally, add salt, coconut paste and mix well.
  13. The mixture should appear like a thick gravy.
  14. Add water to adjust the thickness of gravy. Adjust salt
  15. Cover the pan and cook covered on a low flame for 1 hour or pressure cook for 10 mins on medium flame.
  16. Garnish with coriander leaves and serve hot with boiled rice.  
 
 
 
 










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