Vaal Nu Shaak | Vaal ki Sabzi | Butter/Lima Beans Curry
Ingredients
- Vaal / Butter Beans - 1 Cup - Soaked for about 5-6 hours & pressure cooked
- Ajwain / Carom Seeds - 1 tsp
- Oil - 1 tbsp
- Hing - 1 tsp
- Jaggery / Gud / Gur - 2 tsp - can adjust as per taste
- Tamarind Pulp - 1tbsp
- Dried Red Chilies - 2 nos
- Besan / Gram Flour - 1 tbsp
- Red Chilli Powder - 2-3 tsp - can adjust as per taste
- Coriander powder - 1 tbsp
- Turmeric - 2 tsp
- Garam Masala - 1 tsp
- Salt - As per taste
- Chopped Coriander - To Garnish
- Water - As Required to Adjust Consistency
Instructions
- In a cooking pan heat oil, as oil starts heating add hing, ajwain (carom seeds), dried red chili and saute for a minute
- Add Vaal / Butter Beans (Soaked & Pressured Cooked) and gently mix well
- Add 1 Cup of water or as required to adjust consistency of the gravy and mix well
- Add red chili powder, coriander powder, turmeric, garam masala and mix well
- Add tamarind pulp, jaggery, 1 tbsp of besan and mix well
- Allow it to get a boil and simmer for about 3 minutes until its cooked well
- Switch off the gas and garnish with chopped coriander
- Serve hot with rotis or rice
