Butter beans are a good source of fibre and Iron. If you can get fresh beans, well and good, if not use the dry beans, which is always available throughout the year, unlike the fresh ones. Because of its slow digesting property, it is ideal for those who are on diet, as it keeps the stomach full for a long time. This spicy masala goes well with bread, roti, dosai and even curd rice.
Butter beans 1/2 cup (dry)
Ginger 1 inch piece
Garlic 1 clove
Turmeric powder 1/4 tsp
Chilly powder 1 1/2 tsp
Lemon juice 1/4 - 1/2 tsp
Oil 1 tbsp
Curry leaves few
Soak the dry beans for 5 hours and cook with 1/2 tsp of salt and a pinch of turmeric powder, with enough water in a pressure cooker for about 6 minutes.
Heat oil in a pan, add the cinnamon, cloves, cardamom and curry leaves.
Add the sliced onion and saute’ until cooked.
Add the chopped tomatoes, stir, cover the pan and cook until soft.
Add the ginger garlic paste and stir.
Add the turmeric powder, chilly powder, salt for the masala and stir. Cover and cook on low heat until the oil separates.
Drain the water from the cooked butter beans and add it to the masala.
Stir well, add the coriander leaves and the lemon juice and stir.