Credits: indianfoodforever
img credit: utterlyscrummy.blogspot
Ingredients:
11/4 cup soaked overnight Lima Beans
2 medium sized peeled & cubed Potato (Aloo)
1tsp Black Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 medium sized finely chopped Onion (Pyaj)
4 tblsp fresh grated Coconut (Nariyal)
Chopped Coriander Leaves (Dhania Patta)
2 medium sized peeled & cubed Potato (Aloo)
1tsp Black Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 medium sized finely chopped Onion (Pyaj)
4 tblsp fresh grated Coconut (Nariyal)
Chopped Coriander Leaves (Dhania Patta)
Method:
· Cook the beans in enough water till
cooked but not too soft.
· Heat the oil in a pan and add mustard
seeds, allow them to pop.
· Add asafoetida and onion.
· Fry till onions become translucent.
· Now mix turmeric, cayenne, coriander,
salt and potatoes.
· Add little water and cook until potatoes
are soft.
· Gently mix in the cooked beans, coconut
and coriander leaves.
· Serve hot.
Watch & Learn:
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