Butter Bean Curry (Vaal Nu Shaak, Gujarati Vaal Nu Shaak

• Ingredients

  • Butter beans: 1 cup, soaked in water
  • Onion: 1 cup, chopped
  • Tomato: 1 cup, chopped
  • Oil:1 tbsp
  • Mustard seeds:1 tsp
  • Cumin seeds:1 tsp
  • Green chili: 1 tsp, finely chopped
  • Garlic:1/2 tsp, paste
  • Ginger:1/2 tsp, finely chopped
  • Red chili powder:1 tsp
  • Coriander powder:1 tsp
  • Garam masala: 1/2 tsp
  • Cloves & cinnamon powder:1/2 tsp, optional
  • Asafeotida (hing: 1/4 tsp
  • salt to taste

Found on werecipes.com

Description

Ingredients

• Butter beans: 1 cup, soaked in water
• Onion: 1 cup, chopped
• Tomato: 1 cup, chopped
• Oil:1 tbsp
• Mustard seeds:1 tsp
• Cumin seeds:1 tsp
• Green chili: 1 tsp, finely chopped
• Garlic:1/2 tsp, paste
• Ginger:1/2 tsp, finely chopped
• Red chili powder:1 tsp
• Coriander powder:1 tsp
• Garam masala: 1/2 tsp
• Cloves & cinnamon powder:1/2 tsp, optional
• Asafeotida (hing): 1/4 tsp
• Salt: to taste

Directions

• Rise the butter beans and soak them in water for 8 hours or over night.
• Boil the butter beans in the pressure cooker for about 25 mins. Start the tempering process to reduce the cooking time.
• In a pan heat oil and add mustard seeds, cumin seeds and let it temper.
• Add asafeotida, green chili, ginger , garlic and cook fro about a min.
• Now add the onion and saute for about 3 mins to remove the rawness of the onion.
• Add the tomato and then cook for about 4 mins. Stir it.
• Once the tomato and onion cook it is time to add all the masalas: red chili powder, coriander powder, garam masala, cloves and cinnamon stick powder and salt to taste mix everything well and cook for about 3 mins so the the masala will blend well with tomato and onion.
• Add a cup of water and also the boiled beans and stir it and cook for about 5 mins till all ingredients blends in curry.
• Serve the vaal ki sabzi hot with roti, chappthi, paratha.