• For this sagu , you can use field beans as such or can deskin it .Deskinned field beans sagu is more tasty .

Deskining the hyacinth beans ( Hitikavare / Chilkavare ) 

• Separate the seeds from the fresh hyacinth beans.
• Soak peeled beans in water for 3-5 hours.
• Discard water from the beans and hold each bean between two fingers and press gently . The outer skin will slip off leaving behind only the inner seed. Continue the process for all the seeds.

Time to make saagu

• Heat oil in a kadai or pan.Temper with mustard seeds and urad dal .When they splutter add broken red chillies, curry leaves and haldi. Add finely chopped onion .Fry till translucent.
• Add field beans and chopped potato . Saute for 2-3 mins.
• Add chopped tomato.Cook the veggies with some salt and water for 1 whistle. Ensure that they are cooked just right - neither crunchy nor too mushy. If you are using unskinned avarekalu , you will have to pressure cook for 2 whistles
• For the masala, grind all the ingredients mentioned under masala to a smooth paste adding some water.
• Add masala paste to the cooked veggies.Add salt and water.Mix well and allow it to boil well.
• When it boils, it thickens a bit. If requied add some more water to get the desired consistency. Switch off. Add chopped coriander leaves and squeeze lemon juice.
• Serve hot hot saagu with poori,chapathi,dosa,rava idly or even rice.