Monday, December 28, 2009

Lima beans subzi

- 1 cup Lima beans
- 1 long eggplant
- 1 green or red bell pepper
- 1 small potato
- 1 cup cauliflower
- 3 small tomatoes
- 1 inch ginger diced to small pieces
- 2 green chilies diced to small pieces
- 2 tspn garam masala
- Pinch of turmeric
- Salt to taste

Seasoning ingredients:
- 1/2 tspn jeera
- 4 cloves
- 1 tspn oil

1. Soak lima beans overnight and preasure cook it until it is tender. Be careful while you preasure cook lima beans. They are ver soft and cook very fast.

2. Chop all the vegetables except tomatoes into bite size pieces.

3. Bring a potful of water to boil. Add the tomatoes, turn off the heat and remove to a cold water bath after 2 minutes. The peel should come off easily. Use a blender or processor to make a smooth puree

3. In a big pot add the oil and add all the seasoning ingredients. Once they turn golden brown add ginger and chilies. After about 30 seconds add the chopped vegetables and saute them for 5 minutes.

4. Add the tomato puree, turmeric, garam masala powder and salt. Bring it to a boil. Finally add the cooked lima beans. Reduce to a medium heat and let them boil for 20-25 minutes.


Use a slow cooker for this recipie if you have it. It is very convenient. I cooked the beans for 4 hours in the high setting. So a low setting would be 8 hours. Once the beans are tender I did the rest in a pot on the stove top and added it to the slow cooker. I let it boil for another 30-40 minutes before serving.


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