Name: Butter Beans Curry recipe by Vidya Shriram at BetterButter
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 3
Ingredients: Soaked Butter Beans - Half Cup; Medium sized Onion - 1, finely chopped; Big Tomato - 2, finely chopped; Green Chili - 1 chopped; Dry Red Chilies ( de seeded ) - 4; Red chili powder - 1 tbsp; Cumin Powder - 1/2 tbsp; Whole Spices - 1 inch cinnamon stick, 2 cloves, 1 strand mace; Coriander Leaves - a bunch; Crushed Ginger Garlic - 2 tbsp; 2 tbsp oil; 1 tbsp ghee; 1/4 tsp turmeric

Ingredients Serving: 3

Soaked Butter Beans - Half Cup
Medium sized Onion - 1, finely chopped
Big Tomato - 2, finely chopped
Green Chili - 1 chopped
Dry Red Chilies ( de seeded ) - 4
Red chili powder - 1 tbsp
Cumin Powder - 1/2 tbsp
Whole Spices - 1 inch cinnamon stick, 2 cloves, 1 strand mace
Coriander Leaves - a bunch
Crushed Ginger Garlic - 2 tbsp
2 tbsp oil
1 tbsp ghee
1/4 tsp turmeric

Instructions

Soak the butter beans for 8 hours.Wash and drain them. Pressure cook for almost 8 - 10 whistles.
In a wide wok, heat 2 tbsp refined oil and 1 tbsp desi Ghee.
Add in the dry spices and saute until aromatic
Add in the crushed ginger garlic, green chili , salt and saute for a minute.
Add in finely chopped onion and tomatoes together, add in turmeric powder. Cover and cook until tomatoes are tender
Add in the chili powder , cumin powder and the boiled butter beans. Mix well
Soak the dry red chilies for a minute and grind them to fine paste. Add this paste to the gravy and give a nice stir.
Close the lid and allow the gravy to cook until all the flavors releases their aromatic fragrance.
Garnish with fresh chopped coriander leaves and serve hot

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