ALOO BUTTER BEANS COCONUT CURRY I POTATO BUTTER BEANS KURMA

Hi friends, here is the simple and delicious kurma/gravy for rice and chapathi, it will suits for idli/dosa too… Aloo and butter beans with coconut paste which is very delicious and healthy.

Category	Cake
Regional	Universal
Preparation Time	10 Minutes
Baking Time	30 Minutes
Servings	4

Source - My Own

INGREDIENTS

Potatoes – 2, boiled, peeled and diced

Butter beans – 1 Cup, boiled

To Grind

Ginger – 2 Tsp, chopped

Garlic – 5-6 pods

Green chillies – 6 (adjust with your size of the chillies)

Grated coconut – ¼ Cup

Fennel seeds – 1 Tsp

Black pepper corns – 1 Tsp

To Temper

Oil – 2 Tbsp

Cinnamon – 1” piece

Cloves – 1

Green cardamom – 1, broken

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Shallots – ¼ Cup, chopped

Tomatoes – 3, chopped

Curry leaves – Few

Mint leaves – Few

Coriander powder – 1 - 1½ Tsp   

Salt – To taste

METHOD

• Grind the ingredients together with little water into smooth paste and keep it aside.
• Heat oil in pan; add cinnamon, cloves, cardamom, mustard, urad dal and red chillies, wait it for sputter.
• Add chopped shallots sauté it till translucent, then add tomatoes and sauté it for 2 minutes.

• Add curry leaves, mint leaves followed by coriander powder and salt and allow cooking till tomato turns mushy.
• Now add the ground paste with little amount of water and mix it well.
• Allow cooking till high boiling then reduce to low flame.

• Now add boiled potatoes and boiled butter beans, let it cook for 5 minutes on low flame then switch off the flame.
• Serve it hot with rice…

NOTE

• You can add 5-6 cashew nuts while grinding coconut mixture, which gives extra flavor.
• Red chilli powder is optional, for extra spiciness.
• You can replace butter beans with soya or green peas. 

Mouth-Watering and Apt Kurma for Hot Rice!!!