Butter Beans has added taste when you add to korma or curry.It could be

boiled/steamed and added to salads .Boiled and tempered beans  could be

consumed as a snack.Added into grilled sandwiches ,stuffed parathas,samosas,or cutlets

can be good treat.Today i will be sharing a recipe for a korma which can be served with

rice,rotis,hoppers,stringhoppers .

For the recipe now.

INGREDIENTS

5-6 hard boiled eggs (vegans can add potato or cauliflower..)

1 cup butter beans

1 onion chopped

2 tomatoes

4-5 pips garlic

3-4 green chillies

1 inch piece ginger

1/2 cup grated coconut

2 tblsp white poppy seeds (khus khus)

1 tsp fennel seeds

a few cashewnuts

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chilli powder (optional)

whole spices (1 piece cinnammon,2 cardamons,4 cloves)

1/2 fennel seeds

small piece sea moss

1 tsp kasuri methi leaves (dried fenugreek leaves)

1/4 cup beaten curd

2 tblsp.ghee /butter/oil

salt to taste.

METHOD 

Grind the bold listed and set aside (you can opt to roast it before grinding too)

Heat ghee in a pan and add the whole spices ,fennel seeds,sea moss and the onions and

saute till onions turn pink.

Add the chopped tomatoes and beans with turmeric and salt and cook till tomato is soft

and well blended.

Next add the ground mixture and  saute for another minute.Add 1 cup water and allow

to boil.(check if the beans are tender,or you can pre- boil too).You can add more water

to suit your requirement.

Add the rest of the ingredients and simmer for 10 minutes.Add curd and methi leaves .

Remove from fire.