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
• Turmeric
• 3-4 green chillies
• Jeera seeds
• 2 tsp ginger (optional)
• 3-4 curry leaves
• handful chopped coriander leaves
• Salt
• oil

           

 

 

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
• Salt
• oil

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
• Turmeric
• 2 tsp red chilli powder
• 1 lemon/lime juice
• Salt
• oil

•  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.