Online edition of India's National Newspaper
Monday, Jan 15, 2007
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Online edition of India's National Newspaper Monday, Jan 15, 2007 ePaper |
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Karnataka
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Bangalore
Staff Reporter
BANGALORE: For gastronomists ever interested in experimenting, Avarekalu (field beans) Jamoon and Soanpapdi may be interesting. In this season of Avarekalu, Sri Vasavi Condiments has introduced several dishes made out of this tasty bean at the fourth annual "Avarebele Mela". From Avarebele Dosa to Masala Vada, many dishes prepared from Avarebele are being served to tickle the taste buds of the connoisseurs of food at the mela at Sajjan Rao Circle. The mela also serves Avarebele Holige, Avarebele Payasam, Sambar and Nippat for the gastronomists. Sri Vasavi Condiments has a variety of Avarebele mixture with cashew, garlic and pudina. K.S. Geetha Shivakumar of Sri Vasavi Condiments says the annual mela offers the best dishes prepared from field beans at a nominal cost. To meet the demand, Sri Vasavi Condiments has directly purchased 6,000 kg of field beans from farmers in Magadi and surrounding villages. Around 250 women are employed by the firm, Ms. Geetha added.
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