Cauliflower Butter Beans Gravy/Kurma
Cauliflower Butter Beans Gravy/ Kurma
Calories per Serving:370 ; Carb- 60g; Fat- 8g; Fiber- 20g; Protein – 20g
Preparation time: 10M Cooking time: 15 M Total time: 25 M
1 small head Cauliflower
2 cup Butter Beans or Lima Beans
1 tsp Chilli Powder
½ tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Salt
½ cup Water
2 tomatoes (small sized)
1 large onion
1 tsp poppy seeds (Khasa khasaa)
1 tbsp Grated Coconut
1 tbsp Fried Gram (Pottukadalai/porikadalai)
2 tsp Oil (Sesame Oil)
1 Bay leaf
1 inch Cinnamon
1 Sprig Curry Leaves
- Cut the cauliflower into small florets and put them in a pot of boiling water and turn off the heat.
- Leave it covered for 10 minutes and discard the water. This step is to bring out the worms out of caulifower if there is any.
- Shell the butter beans.
- Grind all the ingredients given under ‘To Grind’ to form a smooth puree.
- Heat oil in a pan, add all the ingredients given under ‘to temper’ and fry until nice aroma come out of it.
- Add the ground puree, chilli powder, coriander powder, turmeric powder, salt and water and bring them to a boil, cook for 5 minutes over medium flame.
- Add the butter beans and cauli florets, cook in low flame for 10 minutes. This will let the masala get into the beans and vegetable well.
- Garnish with coriander leaves.
- Serve with roti, idly, dosa, millet rice, brown rice or just plain white rice.
- This is a no ginger garlic recipe, but you can add ginger garlic paste for a different flavor. If you are adding so, add after you temper, fry until the raw smell goes off and then add the puree and follow the recipe.
- If you are sure the cauliflower is of very good quality and no worms will be there, you can skip the step 1.
- You can replace butter beans with green peas or lima beans.
- You can replace poppy seeds/fried gram/coconut with Cashew nuts. Cashew nuts are filled with healthy fats and nutrition dense. So don’t fear adding it.
Do try this recipe and let me know how it came out in the comment below. Thank you!