Tuesday, 3 October 2017

Lima Beans and Dill Sabzi



We were lucky enough to get fresh lima beans in Bangalore.It goes well with both rice and roti (Indian flat bread). I added some lima beans to Dill for some crunchness to the sabzis. Coming to this particular recipe, the secret ingredient  is definitely the dill leaves which has a very unique flavor. Adding garlic and use of mustard oil raises the spiciness level. You can add chilies as per your taste and enjoy this winter with a lovely dish.

Prep time
Blending time
Serves
         10 mins
     15 mins
3 -4  persons

Recipe type: Poriyal varieties

Cuisine: Karnataka Cuisine

Ingredients
  • Dill leaves  - 3 cups
  • Fresh lima beans – ¾ cup
  • Mustard Oil -1 tbsp
  • Cumin seeds -  ½ tsp
  • Onions -2 nos
  • Green chillies -2 nos
  • Garlic cloves -6  nos
  • Turmeric powder -  ½ tsp
  • Red chilli powder -1 tsp
  • Hing -pinch
  • Salt –to taste
 Method:
1. Wash and chop the dill in the meanwhile Make a coarse paste of chilies, garlic and little salt and keep it aside.Heat the pan with oil, add cumin , mustard seeds , hing, above prepared paste and fry for 2-3 minutes on medium heat.
2. Add dill leaves and lima beans ,fry for few minutes or till they turn soft. Add crushed garlic, turmeric powder and salt and cover the pan with a lid. Turn the flame low and cook for 10 mintues or till they are almost cooked.
3. Cover tight and cook on low heat for about 20 minutes till the till the veggies are cooked well and turn a little brown.(Do not add water unless you absolutely have to and if so just a tablespoon.) Add water and salt ,cook till  everything is tender. (let all the water evaporate )

Serving Suggestions
Chappati
Rice and dal.

Notes
Garlic Oil also can be used instead of mustard oil.

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