About:

This curry/stew is inspired by mom and tried with few variations.  It is basically several spices ground with coconut and then simmered with beans (Avarekalu) but here I used different bean to get similar taste.

Health Benefits:

Lima beans, also known as butter beans, are legumes that are a great source of cholesterol-lowering fiber and protein. They have a wonderful buttery, starchy texture and are quite filling.

• Yields-4-5 servings
• Preparation time-30 minutes
• Soaking time-6-8 hours
• Cooking time-20 minutes

Ingredients:

• Dry bean-1 cup
• Small eggplant-3 (cubed)
• Chopped spinach- 1 cup
• Chopped onion-1 small
• Salt- to taste
• Oil-2 tsp
• Mustard seeds-1 tsp
• Curry leaves-2 sprigs
• For masala/ grinding:
• Oil-2 tsp
• Roughly chopped onion-1medium
• Grated fresh coconut-1/4cup (alternatively desiccated coconut can be used)
• Ginger-1 inch
• Chopped Green chillies-4-5 (adjust as per the spice preferred)
• Cumin seeds- 2 tsp
• Coriander seeds-1 tbsp
• Turmeric-1tsp
• Cinnamon-1inch stick
• Cloves-3-4
• Fresh cilantro/coriander- a handful +for garnishing

Procedure:

Preparation step:

• Wash and soak the beans for 6-8 hours/over night. After soaking time drain and set aside.
• Now in a pressure cooker add 2 cups of water, soaked and drained beans and cook for 4-5 whistels.
• Wait until the steam escapes before opening the lid.
• Meanwhile prepare the masala for the sambar/stew.

For masala:

• Heat oil in a pan add cumin seeds, coriander seeds, cinnamon, clove and saute for few seconds or until fragrant.
• Then diced onion, green chilles, ginger and fry for 2-3 minutes/until onion is translucent. Take off the flame and allow it to cool a bit.
• Once the mixture cools down transfer to the mixer/food processed along with turmeric, coconut, coriander and grind to a smooth paste by adding little water.

For the stew/sambar:

• Heat oil in a thick bottomed pan- add mustard seeds, as it splutters add curry leaves, add onion, cubed eggplant and saute for 2-3 minutes.
• Now add chopped spinach and ground masala and continue to cook 4-5 minutes.
• Add cooked bean with water,salt, stir well and simmer for 8-10 minutes or until reaches desired consistency. (if the consistency is too thick add extra water or if it is thin cook for some more time to attain the desired consistency).
• Once cooked- turn off the flame. Garnish with some fresh cilantro/coriander.

Serve hot with

Ragi, Oats and Barley Mudde

Chapathi

Note:

• Spices can be personalised as per the taste.
• Consistency can be made either thick/thin by adding extra water and simmering longer makes the stew thicker.