Butter beans masala

These beans in yellow pods is locally called as butter beans. but it is different from lima beans. I cooked these butter beans and fell in love with it. Thanks to my sis Anu, for giving me this easy butter beans masala recipe.

These beans gets cooked fast. no soaking needed, this sounds like a big relief. isn't it! just cook for 2 whistles if cooking in pressure cooker. if over cooked, they turn mushy, so be careful on it. These butter beans can be made as sundal or it can be added in kurma. it can also be added with other vegetables and made as poriyal.

I clicked pictures of these beans, so if anyone knew, what it is called in tamil, tell me. it will be of great use.

                                                             Butter beans masala

serves: 2
preparation and cooking time: 30 - 40 minutes

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Ingredients:

• Butter Beans - 1 cup
• Onion - 1
• Tomatoes - 2
• Garlic - 2 cloves (minced)
• Turmeric powder - 1/4 tsp
• Chilly powder - 1 tsp
• Corriander powder - 2 tsp
• Oil - 1 tbsp
• Mustard - 1/2 tsp
• Curry leaves - 1 sprig
• Chopped corriander leaves - 1 tbsp
• Salt and water as per needed.

To roast and grind:

• 1/4 cup of grated coconut
• 2 dry red chillies
• 1 tsp of jeera
• Water - less the 1/4 cup

Method:

1. Wash and pressure cook the butter beans in 1/2 cup of water with a bit of turmeric powder and salt. pressure cook upto 2 whistles. it gets mashy if overcooked.


2. Heat a pan and dry roast the coconut, red chillies and cumin one by one. let them cool and grind into a fine paste with little water.


3. Chop the onion and tomatoes finely. mince the garlic and set aside.


4. Heat a pan, add oil, then put the mustard and let it splutter, add minced garlic and curry leaves, saute them in medium flame.


5. Add the chopped onions and saute till it turns translucent. put in the tomatoes and let it turn soft and get mashed. add salt to taste, turmeric powder, chilly powder and dhaniya powder and mix well.


6. Now add the grounded masala and cooked butter beans and mix well with the masala. add water as per the consistency you require. i prepared in semi-gravy form and we loved it.


7. Add the chopped corriander leaves and let the masala boil in slow flame for about 4-5 minutes and remove the masala from the flame and transfer to a serving bowl.


8. Butter beans masala can be served with chapathi or rice.

Notes:

1. I used dry coconut(kopparai) instead of fresh coconut, yet it turned out tasty.

2. Use fennel or cumin to grind, depending on what you like.

3. Add green chilli or increase chilly powder to make it more spicy.