Friday, April 8, 2011

Lima Beans Curry

Lima Beans is a good source of fiber and high in protein. It helps regulate blood sugar levels and also lowers cholestrol. It can also increase energy levels by helping restore more iron. Well, I didn't know about these facts when I initially started cooking it, but I guess I can start using it more frequently hereafter. This is a recipe that I learnt from my mom and it seems to be a hit everytime I make it. So, give it a try!!


1 big onion, finely chopped
2 medium tomatoes, finely chopped
1 tbsp ginger-garlic paste
1/2 cup plain yogurt
1 1/2 -2 tsp chilli powder (adjust to taste)
1/4 tsp turmeric powder
Salt, to taste
16 oz pack frozen lima beans
3 tbsp grated coconut
4-5 almonds
1/4 tsp fennel seeds
1/4 cup fresh cilantro leaves, finely chopped
Tamarind paste, to taste (optional)

For seasoning:

2 tbsp oil
5-6 cloves
4-5 small cinnamon sticks
Few curry leaves
2 tsp mustard seeds


In a pressure cooker, add the lima beans, chopped onions, tomatoes, ginger-garlic paste, chilli powder, salt, turmeric powder, plain yogurt and mix well. Pour enough water for it to boil (say 1- 1/2 cup). Pressure cook for 1-2 whistle.

Grind coconut, almonds and fennel seeds to a fine paste with little water. Set aside.

After lima beans cooks, add the ground paste and boil for 2-3 mins. Add tamarind paste, if required.

In a pan, heat oil, add cinnamon, cloves, mustard seeds along with the curry leaves. When the mustard seeds start to crack, pour the seasoning on the lima beans curry.

Garnish with cilantro leaves and serve hot with rice or rotis.

Makes 4-5 servings.

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