Butter beans are broad white beans with a rich flavour. A lot can be done with butter beans. It can be stir-fried, made into a curry, added in korma or vegetable biriyani and much more. This recipe is similar to a butter beans dish that is served as a wedding delicacy in our region.
Ingredients:
- 1 cup fresh Butter beans, peeled
- ¼ cup grated Coconut
- 1 tbsp Cashew nuts
- 1 Green chilli
- ½ tsp Fennel seeds
- ½ tsp Poppy seeds
- 1 inch Cinnamon stick
- ½ tsp Mustard seeds
- 1 spring Curry leaves
- 1 tbsp Oil
- 1 cup + 4 tbsp Water
- Salt as required
Preparation:
Pressure cook butter beans in a pressure cooker for 3 whistles over a medium to high flame along with water and ½ tsp salt. Let the steam settle. Drain the remaining water and keep the butter beans aside.
Take coconut, cashew nuts, fennel seeds, cinnamon, poppy seeds and green chilli with 4 tbsp of water in a blender and grind it to a smooth paste.
In a pan, heat oil over a medium flame and add mustard seeds. After it pops, add curry leaves and butter beans. Sauté them in the oil for about a minute.
Reduce the flame to a low and add the ground coconut paste. Stir the paste so that it coats the butter beans well. Cook for a minute or two while stirring often so as to avoid the masala sticking to the pan. Switch off the flame and transfer it to a bowl.
Serve with rice and sambhar, dal or rasam.
