Wednesday, March 2, 2011

Carrot-Lima beans curry

    The delicate flavor of Lima beans complement a wide variety of dishes. Although fresh Lima beans are often difficult to find, they are worth looking for in the summer/ fall. Lima beans provide fat-free high quality protein and high fiber content.

Serves up to 3 people
Preparation time: 20 minutes


300 grams of carrots
1 small onion
1 small cup of Lima beans (frozen)
1 1/2 tsp of sambhar powder
1/4 tsp of turmeric
1/4 tsp of mustard
1/2 tsp of cumin seeds
pinch of asafoetida
5 curry leaves
1 1/2 tbsp of oil
salt as required


1.Cut the carrots in to small pieces and chop the onion. Heat oil in the pan and add the mustard, asafoetida, cumin seeds and curry leaves. As the cumin sputters, add onion and saute for 2 minutes.
2.Add carrots to the pan and saute well for 5 minutes. Add the spices (turmeric, sambhar powder) and salt to the carrots and close the lid. Stir occasionally.
3.Once the carrot is 75% done add the Lima-beans and close the lid. Check if the Lima-beans is cooked. Carrot-Lima beans curry is done. Serve with rice.

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