Butter beans Capsicum kootu
Butter beans is very seasonal in India. Being my mum's favourite she makes kootu during the season. After I moved to Singapore I liked S&W brand because the beans are very soft and not that salty. I love the fact I can do as often I can even though fresh ones tastes better this tin one also taste good. This comes in handy when we run low stock on vegetables or just after turn from some holiday. Adding capsicum is optional you could just go with tomatoes
Servings: 4 people
Ingredients
- 300 g Broad beans
- 2 tbsp onion chopped
- 1 tsp garlic chopped
- 1 tsp cumin seeds
- 2 tsp oil
- 1 tomato chopped finely
- 1 capsicum chopped
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 2 tsp coriander powder
- salt to taste
- 1 tbsp coriander leaves chopped finely
Instructions
- Heat oil, Add Cumin seeds, curry leave. Let it crackle. Add onion, garlic fry for a min
- Add tomatoes, capsicum and fry for another min. Add turmeric, chili powder, coriander powder. Mix well.
- Add water, salt and pressure cook for 2 whistles. Switch it off. When it is ok to open open the lid
- Drain water from the butter beans. Add it to the cooked mixture
- Cook for another 3-4 mins in low medium flame. Add coriander flame. Once it start to boil
- Switch it off & serve hot
Notes
Tried This Recipe?
Like to see more 
Like to browse thro' our Pictures / Food Styling?