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 tsp (opt)
• Onions: 1 medium (1/2 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 Tbsp (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.