Wednesday, July 10, 2013

Lima Beans in a Konkani style curry.

I had no idea what Lima beans were till my Konkani friend brought it in her lunch box.Big "rajma" (kidney beans) like beans only green in color.Took a spoonful from her lunch box and became a big fan of this fresh green bean seed.I asked her to check with her mother how it was prepared.Well..... I asked her first and she said, she only know her part in the preparation and that was getting the seeds out of the beans for her mother to cook.Scary I thought.....who has the time for that in today's world of Frozen Peas,Frozen corn.That was back in Bangalore.Anyways she did give me her mother's recipe which I partly remembered when I chanced upon packets of Lima beans in the Frozen Food section of Hannaford in US.
Here is how I make the Lima beans.It tastes the same like my friend's mother's except for 2 things which usually I  don't have in my Bengali Kitchen-Tamarind and Curry leaves.I substitute the Tamarind with Tomatoes and omit the Curry leaves.

Frozen Lima beans-1 pound packet
Onion-1 medium chopped fine
Tomato-1 medium cubed
Coconut-1 cup
Garlic cloves-3 big
Dried red chili-4
Cumin seeds-1 tablespoon
Cumin powder-1 tablespoon
Corriander powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt to taste
Oil-4 tablespoons

First grind the red chili,garlic cloves and the coconut in a grinder/blender to a nice paste.Now in a pressure cooker heat the oil and splutter the cumin seeds.Add the chopped onions and fry for about 3-4 minutes.Add the cubed tomatoes and fry till the oil separates.Now add the ground paste and fry again till oil starts separating.Add the cumin powder,coriander powder, turmeric powder and salt.Give it a few stirs to get the dry spice powder mixed up well.Now add the lima beans and stir till all the beans and the masala mixes together.Now add 4-5 cups of water put the lid on the cooker and cook the beans till 4 whistles.Check the beans when cooked.Press one bean between your fingers,it should melt like butter.If it doesn't you need to cook for a whistle more.

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