Double beans/ lima beans curry

Ingredients

• Cooked Double beans - 1 cup
• Broad beans - 5 no's
• Chopped onions - 1 cup
• Chopped tomatoes - 1 big
• Curry leaves - few
• Coconut paste - 5 tablespoons
• Chopped coriander leaves - few
• Red chilli powder - 1 teaspoon
• Coriander powder - 2 teaspoons
• Turneric powder - a pinch
• salt -to taste

For seasoning:

• Oil - 2 teaspoons
• Fennel seeds - 1 teaspoon

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Preparation

• Soak the double beans in water for minimum 7 hours or overnight. Cook the double beans for 2 whistles in the morning and keep it aside.
• Heat oil in the kadai and season the fennel seeds. Now add the chopped onions saute it for a while till turns translucent.
• Add chopped tomatoes and salt, close the kadai with lid to cook in medium fire till the tomatoes get mash.
• Then add all the powders and broad beans, close the kadai with lid to cook till the raw smell of masala powders goes off.
  
• After 10 minutes add the cooked double beans to the kadai, leave it for 10 minutes to stick with masalas.
• Lastly add the coconut paste and turn off the fire stir it well sprinkle the coriander leaves and curry leaves on top.
• Close the kadai with the lid for 10 minutes.

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