I don't know where lima beans are originally from but I know they taste good. This curry is simple to prepare, different in taste and goes very well with Chappathi's.
Ingredients:
Fresh Lima Beans - 1-1/2 cups
Onion - 1 no(large sized)
Tomato - 1 no(Medium sized)
Garlic - 5 pods
Ginger - 1/2 inch sized
Green chilli - 3 no's
Coconut - 1/4 cup(grated)
Mint leaves - your hand full
Coriander leaves - your hand full
Poppy seeds - 1 teaspoon
Water - 1 cup
Oil - 1 tablespoon
Method:
Ingredients:
Fresh Lima Beans - 1-1/2 cups
Onion - 1 no(large sized)
Tomato - 1 no(Medium sized)
Garlic - 5 pods
Ginger - 1/2 inch sized
Green chilli - 3 no's
Coconut - 1/4 cup(grated)
Mint leaves - your hand full
Coriander leaves - your hand full
Poppy seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Red chilli - 2 no's
Curry leaves - 10 leaves
Fennel seeds - 1 teaspoon
Chilli powder - 1-1/2 teaspoons
Coriander powder - 2 tablespoonsWater - 1 cup
Oil - 1 tablespoon
Salt - as needed
Method:
- Take a tawa and dry roast Onion,Tomato,Garlic,Ginger,Green chilli(until everything becomes soft).
- Before switching off add required Salt, Coconut, Mint leaves and coriander leaves.
- Cool them and add a spoon of poppy seeds, grind the contents to fine paste.
- Heat oil, add mustard, red chilli, curry leaves, fennel seeds and add the ground paste with 1 cup water.
- Mix well and add Chilli powder,Coriander powder and allow to boil for 2 minutes.
- Now add the lima beans and let it cook on medium flame for 12 minutes.
- Lima beans curry is ready for Rice/Chappathi.
Note :
- I prefer to cook lima beans in the gravy. we can also pressure cook the beans for 2 whistles with water just to immerse the beans and add that to the gravy in the end.
