Total Time: 30 minutes
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 2-3
Ingredients:
- Oil: 4 Tbsp
- Curry Leaves: 5 (opt)
- Fenugreek Powder: ¼ teaspoon (opt)
- Onions: 1 medium (½ cup) chopped
- Green Chiles: 4 small slit
- Ginger Garlic paste: 2 tsp
- Coriander powder: 2tsp
- Cumin Powder: ½ tsp
- Turmeric powder: ¼ tsp
- Chili powder: 1 ½ tsp
- Salt to taste
- Lima Beans: ½ cup (frozen)
- Tomatoes: 3 medium/ 1 lbs sliced
- Green onions: 1 chopped (only the green part, white part can be add to ½ c onions) (opt)
- Sesame seeds Powder: 1 ½ – 2 tablespoon (dry roast the seeds and make a powder)
- Cilantro: chopped according to your liking
Method:
- In a pan heat oil, add curry leaves, fenugreek pwd, onions and sauté until onions are translucent.
- Add green chillies, ginger garlic paste and sauté for a minute.
- Add coriander pwd, cumin pwd, turmeric and stir.
- Add chillie pwd, salt lima beans and mix well.
- Add tomatoes and stir well.
- Cover the pan and cook on medium high heat for approx. 10 minutes, stirring occasionally.
- When the tomatoes are cooked, remove the lid, add green onions, til pwd
- Cook for another 10 minutes on medium heat stirring frequently.
- Add cilantro, turn off the heat.
- Serve with hot rice.
Substitutions:
- Egg eaters can substitute lima beans with 3 boiled eggs or use both lima beans and the eggs.
- Lima beans can be substituted for frozen pigeon peas or green peas. I personally don’t like frozen green peas that we get in the USA. I find it too sweet.
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