2 BUTTER BEANS KURMA

During my last visit to India,I made sure I got a pack of dry butter beans....using butter beans in veg palav/biryani is very common and also in gravies...they taste real good.

Butter beans - 1 cup
Onion - 1 medium chopped fine
Tomato - 1 chopped fine
Green chillies - 4
Garlic - 4 pods
Coconut grated - 1/4 cup
Potato - 1 medium (optional..just for extra gravy)
Dhaniya/coriander powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Cilantro - few leaves
Fennel seeds - 1 tbsp
Jeera/cumin seeds - 1/2 tbsp
Cinnamon - 2 small piece
Clove - 4
Cardamom - 2
Salt as needed
Oil - 2 tbsp


Soak butter beans over night or atleast for 4 - 5 hours and cook till soft...I cooked on stove top...can also use a pressure pan and cook for just one whistle.
Peel and cut potatoes into medium size cubes and cook till soft.

Grind together:

Coconut, green chillies, garlic, cilantro, half of fennel seeds, half of cumin seeds, half of cinnamon, half of clove in mixer to a smooth paste...keep aside.


Heat oil in a pan/kadai and add cardamom and the remaining clove, cinnamon, cumin seeds and fennel seeds...when they start to splutter up add onions and fry till light brown....next add chopped tomatoes and saute to cook and mash well....then add dhaniya and garam masala powder and saute once...immediately add ground paste....reduce flame and cook till the raw smell leaves...for about 10 - 15 minutes....finally add the cooked butter beans and potatoes if using them along with salt and allow everything to cook together for another 5 minutes....goes well with idli/dosas and also chapathis.