The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

The two restaurants at Evolve Back, Hampi are dedicated to the gourmet in you. While they offer a fine selection of continental and Indian cuisine, they are primarily inspired by the Vijayanagara Empire. 

Anapa Ginjala Pulusu – Hyacinth bean curry

Anapa Ginjala Pulusu

Anapa Ginjala Pulusu – Hyacinth bean curry

 

Ingredients: 

Hyacinth beans – 500 gms
Cumin powder – 40 gms
Coriander seed – 30 gms
Red chilli whole – 40 gms
Groundnut fried – 80 gms
Garlic – 60 gms
Oil – 100 ml
Coriander chopped – 50 gms
Salt – 60 gms
Mustard seed – 30 gms
Curry leaves – 40 gms
Turmeric powder – 50 gms
Tomato – 60 gms
Tamarind – 80 gms
Coconut – 100 gms
Red chilli powder – 40 gms

 

Method: 

1. Make a masala of garlic, red chilli powder, turmeric powder, chilli powder, tomato and coconut.
2. Pressure cook the beans with some salt and turmeric.
3. Heat oil, add cumin, mustard seeds. Split lentils, curry leaves and red chilli.
4. Add Masala and mix well along with boiled beans. check for salt. cook for some time and add tamarind water. simmer till gravy become thick consistency. finish with fresh chop coriander.