Butter beans kurma
This week I visited Cumbam. A flying visit as I started the night before by 9 pm and reached there by 12.30 pm next day. Then started by 7 pm and reached by 10.30 the next day to Chennai. A real hectic trip but I enjoyed every moment of it. After some 7 years this is the first time I travel alone leaving my kids wtih amma. Thank God…no troubles and both the kids never got reminded of me (don’t know if I shud feel happy or sad about it).
And what I did at Cumbam? After my work is done went to the market and got these wonderful beans. These are called “Butter beans” for their texture and taste (more creamy when cooked) and amma gave this wonderful recipe for that.
Butter beans (fresh) – 1 cup
Green chilles – 3 (or to suit your taste)
Salt – as required
Onion – 1 big chopped
Tomato – 1 big chopped
Ginger & Garlic paste – 1/2 teaspoon
Cinnamon+Clove+cardomom – powdered 1/4 teaspoon (if you want it sipcy make it to to 1/2 teaspoon)
Fresh Coconut shredded – 1 cup
Cashews toasted and powdered – 3 table spoon
Penaut Oil – for cooking
How to make it?
Heat a heavy bottom vessel and pour 1 table spoon of peanut oil. Once it is hot add the ginger garlic paste. Fry them till golden brown. Add the chopped onions and fry till they turn pink. Slit the green chilles lengthwise and add. Add the spice powder. Add the chopped tomatoes and cook till it turns mushy.Add the cashew powder too and mix well so that no lumps are formed. Add the beans, salt and 3 cups of water and let it cook till the beans is cooked. In the mean time grind the remaining coconut add this paste to the beans mix. Boil it for further till u see the first bubble and switch off the stove. Garnish with chopped coriander leaves and cover and let the falvors mix in for atleast 10 minutes.
Serve hot with phulkas / chapathis. They taste great with rice and papad too.