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Butter beans gravy in a bowl

Butter bean gravy

Published on August 29, 2021 | In | By
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    • Prep Time
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Ever since I was old enough to know that menu planning is a big deal in Coimbatore, I have also been aware of the fondness for dishes which feature the big variety of beans. Double beans , butter beans, mochai etc are ingredients which are looked forward to with loads of anticipation.

A child picks up on these things and it kind of also begins a journey where one reacts to foods in a manner which we are accustomed to. What this does is gives us some kind of roots into the people we are and the land we come from. For example , I love asparagus but I don’t connect with it in the same way that I do with the butter beans . Do you see what I mean ?!

The reason I mention this is today I hear a lot of parents who think that they should not allow their preferences to influence their children in any way. I understand that comes from a thinking where we want the offspring to be individuals in their own right….Let me tell you that happens either way 🙂

Teaching them about our food, customs, culture, habits etc by doing not by sitting them down to a class is a way of giving them roots to this land. It gives a sense of security, an idea of belonging to a land and its people. However challenged we may feel in a society it is equally beautiful to have a sense of belonging… Think about it 🙂

Hugs from my mommy heart to all of you reading this . Stay safe. Stay blessed and try the butter beans gravy when you get a chance.

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Ingredients

  • Butter beans -500 gms peeled- peeled and soaked for an hour
  • Onion-1 finely chopped
  • Ginger & garlic paste -1 Tbsp
  • Cinnamon-1 stick
  • Cardamom-2 pods
  • Cloves-2
  • Tomatoes-2 finely diced
  • Garam masala powder-1 tsp
  • Coriander powder-1 tsp
  • Jeera powder-3/4 th tsp
  • Fennel seeds-1/2 tsp
  • Cashew nuts- 1/4 C -soaked for 20 minutes
  • (Nallennai) Cold pressed sesame oil-2 Tbsp (
  • Coriander leaves- 1 Tbsp + garnish
  • Water for cooking, soaking and grinding
  • Red chilli powder-to taste
  • Turmeric powder-1 tsp
  • Black pepper- 1 tsp
  • Salt to taste

Instructions

  1. Drain the butter beans and pressure cook for 3 whistles. Let it cool. Open the lid and check if the butter beans are soft. Drain and set aside. Reserve the cooking liquid.
  2. Drain the cashew nuts and add to a mixer jar. Add the fennel's little salt and enough water to grind to a smooth paste. It should be creamy. Set aside.
  3. Take a deep wide kadai (wok). Add the oil and set on low heat. Add the whole cinnamon,cardamom and cloves.
  4. When the aromas arise, add the onions and sauté until soft. Add the ginger garlic paste and tomatoes and sauté. Add the coriander powder, turmeric powder, cumin powder, red chilli powder and black pepper. Mix.
  5. Drain and add the cooked butter beans . Mix together gently.
  6. Add 2 C cooking liquid (or water ) and salt and let it come to a gentle simmer.
  7. Add the ground cashew fennel masala and stir well until it is mixed.
  8. Keep stirring with the heat on low until it thickens. Do a taste check to see if the flavours have come together. If there is a slightly raw taste, add some more water and keep stirring.
  9. Check and adjust seasoning.
  10. Add the garam masala powder and mix
  11. Take off the fire and add the coriander leaves
  12. Serve hot with rice or chappathi.

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