Come Sunday and this is a regular meal at our house. I have been making this for almost 3 years now and strangely none of us are tired of eating the same old stuff. One week I use Lima Beans and the other week I use Black Eyed Beans. I also make oven baked potato fries and a salad/kosambari to go along with this. I make different salads each week and sometimes make this easy and simple avocado boat salad.
The subzi and the salad go well with chapathi/roti and as always the playa, saaru, salad goes well with rice as well.
Ingredients: (Lima Beans Subzi)
- 1 cup dry Lima Beans (soaked overnight)/ use Black eyed beans as substitute
- 1 small onion, chopped
- Mustard seeds
- 3-4 green chillies
- Jeera seeds
- 2 tsp ginger (optional)
- 3-4 curry leaves
- handful chopped coriander leaves
Procedure: (Lima Beans Subzi)
- Make sure that the beans are soaked overnight or for about 8-10 hours in enough water.
- Drain the water completely and pressure cook the beans using sufficient water. (Be careful as the Lima Beans cooks very fast, I usually turn it off after 2 whistles). (Also it does not matter if some the beans gets over cooked and turns into paste, continue with same steps below).Allow to cool.
- Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves, jeera seeds.
- Add the onion and green chillies and sauté until the onion turns transparent. Add turmeric, salt and mix well.
- Meanwhile open the pressure cooker and drain the cooked water into another vessel completely (do not throw this water away; this is used for making the rasam).
- Add the cooked beans to the onion mixture and stir well. Check for taste. Add more salt, chillies, turmeric is required.
- Finally add ginger(optional) and garnish with coriander leaves.
Ingredients: (Lima Beans Saaru)
- 1 medium tomato, chopped finely
- 2-3 green chillies
- handfulchopped coriander leaves
- 2 Tbsp tamarind pulp
- 6-7 garlic cloves
- 1-2 dried red chillies
- 3-4 curry leaves
Procedure: (Lima Beans Rasam)
- In a separate vessel transfer the pressure cooked water from the beans.
- Add finely chopped tomatoes, tamarind paste, slit green chillies and salt.
- Let this cook on low flame for about 20-25 minutes stirring in between.
- Meanwhile in a separate bowl (for seasoning) add 2 tsp oil. Add all the crushed garlic and stir until it turns light brown. Add curry leaves and red chillies.
- Add this garlic seasoning to the boil rasam and close the lid. Garnish with coriander leaves.
Ingredients: (Avocado Boats)
- 2 ripe avocados
- 2 tsp red chilli powder
- 1 lemon/lime juice
- Pit the avocados and chop into pieces and place it over a plate. (Handle the chopped avocado carefully as it breaks and also tends to stick)
- Sprinkle lemon/lime juice over it and also some salt, oil and red chilli powder. Serve immediately as the avocado oxidizes and discolors fast.