Spinach beans curry/Stew
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.
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
- 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
- Cinnamon-1inch stick
- Fresh cilantro/coriander- a handful +for garnishing
- 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.
- 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
- 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.
Posted on September 27, 2015, in Indian and tagged aubergine bean sambar, bean stew, hidakidha bele saaru, Indian style stew, karnataka style sambar, mudde sambhar, spinach Lima beans stew/sambar, stew/soup/sambar phpto styling, white bean stew. Bookmark the permalink. 45 Comments.