Tingalavre /Lima beans Ghashi

I have posted a variety of preparations of Lima beans in this website. This particular recipe is a very old one, passed down the generations. Neeta Pai thank you so much for sharing your grandmother’s recipe. Posting it in my website as per your request. Such recipes are the most precious ones which the Konkani community will ever be grateful for!

Ingredients :

200 gms or one cup of Lima Beans

1/2 of a small coconut grated

5 Guntur chillies roasted

6 Byadgi chillies roasted

A marble sized ball of tamarind

1 tbsp coriander seeds

9 seeds of Methi/Fenugreek

1 onion finely chopped

2 tbsps coconut oil


Method :

Wash and soak the Lima beans for 5 hours. Pressure cook with a little salt till done. Takes approximately five minutes on a gentle flame after the first whistle. Tip it into a pan and drop in the chopped onions.

Roast the coriander seeds and methi seeds in a tsp of oil. Grind the coconut, roasted red chillies, tamarind, roasted coriander and methi seeds to a smooth paste.

Add the ground masala to the cooked Lima beans. Adjust consistency by adding water as per requirement. It should be of pouring consistency. Bring to a boil. Simmer for a couple of minutes and drizzle with coconut oil. Serve with rice.

This measurement is for eight servings.

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