DOUBLE BEANS GRAVY KARWAR STYLE

 DOUBLE BEANS GRAVY KARWAR STYLE

We make rotis/ chapattis at home every day. I have to therefore make a side dish like a saagu, kurma etc to go with the rotis. I am always on the look out for new recipes to add to my list of such dishes.

Double beans - also known as Lima Beans - fresh off the plant are generally available only in the winter months. However, at any time of the year we can get double beans in a dry state from any department store. If you use dry double beans, there is an additional step in the cooking process- namely, having to soak them overnight for best results.

I use double beans often as they have numerous health benefits.

Elsewhere in this blog, you will find recipes for some dishes made with double beans such as:-

• Double Beans Saung
• Double Beans Ambat
• Double Beans Kurma 

I have adapted today's recipe from Sanjana Chipkar's YouTube video. 

We loved this for lunch today with hot rotis and I am sure you will like it as much as we did. 

Ingredients:-

• Double Beans/Lima Beans, 1 cup
• Onion, large-sized, 1
• Tomato, medium-sized, 1
• Jaggery, grated, 1 tbsp
• Salt, to taste
• Oil, 1 tbsp 
• Coriander Leaves, finely chopped, to garnish

To Be Ground To A Paste:- 

• Fresh Coconut Gratings, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Roasted Coriander Seeds, 1 and 1/2 tsp
• Roasted Byadgi Red Chillies, 5
• Tamarind, the size of a small marble
• Garam Masala, 1/2 tsp

Method:-

Wash and soak the double beans overnight or for about 8 hours. Next morning, discard the water.

Now cook the double beans in a pressure cooker adding the required amount of water ( enough to immerse the double beans) for 2 whistles or till they are done. They should be cooked yet remain firm. 

Chop the onion and tomato

Finely chop the coriander leaves

Dry roast the coriander seeds in a kadhai and keep them aside once they become fragrant. Next, dry roast the Byadgi red chillies and keep them aside.

In a mixer jar, grind together the fresh coconut gratings, turmeric powder, roasted coriander seeds, roasted Byadgi red chillies, tamarind and garam masala to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and once it is hot, add the chopped onions

Saute the onions till they become translucent

Next add the chopped tomato and cook on low flame till it gets soft and mushy

To this, add the freshly ground masala paste and mix well

Mix in the cooked double beans along with the water in which it was cooked

Add salt to taste and the grated jaggery 

Bring to a boil then lower the flame and allow it to simmer

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve hot with rotis, chapatis etc