Sunday, July 24, 2016

Posted by Mala at 1:30:00 AM No comments

Butter beans are a good source of many minerals and iron and protein. There is always a pleasure in cooking something fresh, rather than soak the dried beans over night and cook them. I combined a few more veggies with these beans to make a curry , enriched with coconut milk.
This is a very simple curry,and,  adding little bit of home made coconut milk raised the taste to a great level. This is apt for those who like the flavour of coconut milk, but prefer something lighter than Vegetable Khorma.

Fresh butter beans =- 2 cups, washed well
Potatoes - 2 small, cubed
Carrots - 2, small cubed
Onion - 1, chopped
Ginger-garlic paste - 3/4 tsp
Fresh thick coconut milk - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Tomatoes - 2, pureed
Salt to taste
Fresh coriander for garnishing

For seasoning
Cooking oil - 3 tsps
Jeera - 1 tsp
Turmeric powder - 1/2 tsp

Recipe Cuisine: Srilankan; Category: Lunch / dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3

All ready!

Heat a pressure pan, season turmeric powder and jeera, add onions and ginger-garlic paste, then after sauteeing them for awhile till the onions become transparent, add the butter beans, potatoes and carrots, mix well

Picture below shows the chilli, coriander and jeera powders added, mixed well, then the tomato puree added

Add salt, mix well and add 3/4 cup of water. You have to limit water, since coconut milk added later will make the consistency a bit thinner. Close the lid and cook for 4-5 whistles.

The fresh coconut milk is shown in the picture down below, and later added to the curry. If you feel the consistency is too thick, you can add some more hot water.

Serve hot garnished with fresh coriander / cilantro leaves, with super-soft phulkas.

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