ANANPAKAYA GUGGULLU

Getting to the recipe on hand , with the winter giving us abandance of Val / Hyacinth bean ? Mochai / Anumulu anapakaya in TELUGU . There is a cinfusion on the name Anapakaya where few areas of Andhra call sorakaya / Bottle gourd as Anapakaya .In the parts of Rayalaseema - Andhra - the dried beans are called  Anululu , and the fresh beans are called as Anapayalu .

These fresh beans are also cooked by pouring water ans salt until dip,and add salt and pressure cook,. seeing  the salt for 2 visils and drain water , and skinned or peeled cooked anapakayalu .                                                                                                                                                                                                                                                                                      

Ingredients = 

• anapakaya ginjalu - 1 cup
• onion - 1 
• green chillies - 2
• lemon juice - 1/2 tsp

Talimpu - 

• mustard seeds - 1/3 tsp
• urad dal - 1/3 tsp
• cumin seeds - 1/3 tsp
• oil - 1 tsp
• cumin seeds - 1/3 tsp

Method of preparation = 

anapakayalu 

Heat the pan add oil , add talimpu ingredients when start splliting add onions , and green chillies  and fry golden color ,

Add cooked  anapakaya ginjalu and mix well on low flame .....................

And mix well add salt and mix well 

Remove from flame add lemon juice and mix well ........................and serve hot .

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