Carrot-lima beans-coconut curry

I love this curry with rotis/pulkas/chapathis (Indian bread). This also goes well with rice. Carrot and coconut has a naturally sweet taste. They go well with lima beans that have a buttery taste. (they are also called butter beans). I like to add some kind of beans in my diet for they are usually rich in iron. Both fresh and frozen beans are great for this curry. Fresh grated coconut is recommended but if you find grating coconut a tedious job, you can also use frozen grated coconut (can be found in any asian/indian store) which is equally tasty.

Ingredients:

Carrots (grated)                             2

Or

Match stick carrots                       6 oz

I usually use match stick carrots (grated) that are available in stores for they are great for easy cooking.

Lima beans                                    ¾  cup

Grated coconut                              ¼   cup
Thai chillis (cut)                              1-2 (depending on you taste)
Oil (any)                                        1 tsp

Salt to taste

Spices (for seasoning/popu):

Mustard seeds (aavaalu)                                                            ½ tsp
White lentils (look for the name urad dal in asian spice stores)     ½ tsp

Yellow split peas (look for the name channa dal/split gram dal in asian spice stores)   ½ tsp

Curry leaves                                   5-6 leaves
Coriander leaves (cilantro)              few

Dry red chillis                                 2 (tear into 2 pieces)

Pinch of hing/asafetida and turmeric powder

Pinch of turneric

Method:

1.      Boil carrots and lima beans in steamer/pressure cooker.

2.     Cut thai chillis into small, round pieces. Heat oil (In medium-high heat) in a cooking pan and add mustard seeds followed by the white lentils and yellow split peas. Let mustard seeds splutter and lentils and peas change color. Add turmeric, hing, curry leaves, thai chillis and dry red chillis and stir fry for a few seconds.

3. Immediately add lima beans and grated carrot. (seasoning/popu should not change color to darkbrown/black- it gives burnt flavor). Add salt, grated coconut and mix well. Stir for 4-5 minutes and switch off flame.

4. Garnish with coriander leaves and serve with roti. It also goes well with rice.

*Serves 2 people