Lima Beans Curry Recipe
Ingredients
| Frozen lima beans | 2 Cup (32 tbs) | |
| Onion | 1 , finely chopped | |
| Tomatoes | 2 Medium, chopped | |
| Green chilies | 2 , split lengthwise | |
| Kasuri methi/Dried fenugreek leaves | 2 Tablespoon | |
| Cumin seeds | 1⁄4 Teaspoon | |
| Turmeric powder | 1 Pinch | |
| Coriander powder/Dhaniya | 1 Teaspoon | |
| Yogurt | 1 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 100 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.23 g1.1%
Trans Fat 0 g
Cholesterol 0.39 mg0.13%
Sodium 88.5 mg3.7%
Total Carbohydrates 18 g6.2%
Dietary Fiber 4.6 g18.5%
Sugars 3.7 g
Protein 6 g11.1%
Vitamin A 11.9% Vitamin C 54.6%
Calcium 4.6% Iron 14.3%
*Based on a 2000 Calorie diet
Directions
Heat 2 tbs oil in a skillet. Add cumin seeds and allow them to sizzle. Add onions, turmeric powder and saute until onions begin to change color.
Add chopped tomatoes and green chillies. Add salt and chilly powder. Stir, Cover and continue to cook for a minute or so. Remove lid and mash the tomato into a pulp.
Add fenugreek leaves and coriander powder. Mix well and cook for another minute. When most of the water gets evaporated, add 1 tbs of yogurt and mix.
Add the boiled lima beans and 0.25 cups of water. Cover and cook for another 2-3 minutes. Remove lid and continue cooking until water evporates or curry reaches desired consistency.
Serve Hot with Roti/Pulka
Comments
ifoodiee says :
veg foodie says :
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