I finally learned how to make this Goan dish, one of my husband's favorite! It's a family recipe, so you won't find it anywhere else. It's a healthy, hearty and filling lima bean dish that sits in a thick curry. It's really fun to eat with freshly toasted bread. While it requires only a few ingredients, you'll need to make a trip to an Indian grocery store for a few of the ingredients. Here is what you will need: 1 package frozen baby lima beans (13oz)
fresh frozen shredded coconut (you will find this in the Indian store)
chili peppers (if you desire)
curry leaves
mustard seeds
The last two are not something I had in my spice cabinet but I added them yesterday with my mother in-law. They come in small containers, one in a paste form, the other a powder. They provide rich, deep layers of flavors to vegetarian dishes in India. It makes a fantastic breakfast or brunch or lunch dish. You could also easily substitute peas if you don't like lima beans.
We roasted the peppers, but you can leave them out or simply skip the roasting. In a blender, combine about a cup of the shredded coconut with the peppers and tamarind. Add some water to allow it to blend to a thick paste. In a pot heat up oil and throw in a handful of curry leaves with a tablespoon or so of mustard seeds and a teaspoon of the asafoetiva powder. Cover, and when you hear all the mustard seeds pop, scoop in the paste. Add some water (a cup or so) to hydrate the mixture. Once it comes to a boil, pour in the lima beans. Heat back up and add salt to taste.
ليست هناك تعليقات:
إرسال تعليق