butter beans kurma | butter beans potato gravy
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
To temper:
  • Oil - 1 tbsp
  • Cinnamon/Pattai - 1 inch stick
  • Cloves/Krambu - 2
  • Fennel seeds/Sombu - ½ tsp
Base gravy:
  • Onion - 1 medium or ½ big
  • Ginger-garlic paste - ½ tsp
  • Tomato - 1 big
  • curry leaves - few
  • coriander leaves - handful
  • Rock salt - ¼ tsp
To pressure cook:
  • Butter beans pods - 1 cup
  • Potato - 1 big
  • Water - 1.5 cups
Spice powders:
  • Coriander powder - 2 tsp
  • Chilli powder - 1+1/2 tsp
  • Turmeric powder - ¼ tsp
  • Salt - 1 tsp
To grind:
  • Grated coconut - ½ cup loosely packed
  • Water - ⅓ cup
Instructions
  1. Peel off the skin and separate the butter beans.
  2. Wash the beans. Peel off a potato skin, cut into cubes. Add 1.5 cups of water, chopped potato and butter beans in a pressure cooker.
  3. Pressure cook for 2-3 whistles in medium-high flame..I cooked for 3 whistles. Wash tomato, few curry leaves and coriander leaves. Peel one onion.
  4. Chop onion, tomato and coriander leaves. In a dry pan, add a tbsp of oil. Once hot, add 1 inch cinnamon/pattai, 2 cloves/krambu, ½ tsp sombu/aniseed. Once sombu slightly starts to change color, add chopped onion.
  5. Add ¼ tsp rock salt(or kosher salt) and fry till onion starts to change color. Then add ½ tsp ginger-garlic paste.
  6. Fry in low flame till raw smell leaves(or 1 min). Add chopped tomato and fry in medium flame till oil separates.
  7. Add 2 tsp Coriander powder, 1.5 tsp or more chilli powder, ¼ tsp turmeric powder and fry in low flame for few seconds(20 secs). Using perforated ladle(with holes), take the cooked butter beans and potato (save the cooked water for later use) and add it to the pan.
  8. Gently stir till it coats well with masala. Then add the cooked water to the pan.
  9. Add 1 more cup of water and 1 tsp rock salt. Boil for 10 mins in medium-high flame with lid closed. In the meanwhile, grind ½ cup loosely packed grated coconut in mixie along with ⅓ cup water.
  10. Add ground coconut to the gravy. Use ¼ cup water to rinse mixie jar and pour it in the gravy.
  11. Cook for 5 to 10 mins in low-medium flame until desired consistency is reached. Garnish with chopped coriander leaves and switch off.
Notes
1.Butter beans can be replaced with green peas or turnip or kohlrabi/noolkol or black channa(soaked overnight and cook for 8 whistles)
2.Add ½ tsp extra chilli powder if u prefer lil spicy..
3.Spice powders can be replaced by my magical sambar/curry powder. Click here for link.
4.Ginger-garlic paste is optional. If unavailable, just add 4 crushed garlic.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/butter-beans-kurma/