4. BUTTER BEAN CURRY (Serves 4)
This is a dry curry and should be cooked on low heat to avoid sticking.
In a pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds). Slice the onions, spring onions and peppers.
Add onions and sauté until tender. Add all spices except the garam masala. Fry for a few minutes.
Add the butter beans. Mix well and lower the heat to medium. Leave covered for 10 minutes.
Mix well again and if sticking to the bottom, add 2 tablespoons of water or oil. Cook on LOW for 30 minutes or until the butter beans are tender.
Turn off the heat, add garam masala and leave for a couple of minutes before serving.
Green peppers can be used with the onions. Finely sliced spring onions can be sprinkled with the garam masala at the end of the cooking.
Because it is very difficult to get fresh butter beans in Dunedin, I have always used Frozen - therefore I add a little water.
If you use fresh beans, you will need about half to cup of water so that they do not stick to the pan. All you need to do is simmer it on low heat with the lid on - or use a crock-pot if you have one.
If using canned beans - use only half of the water that is in the can to start with, and add more if needed - I make a Pea curry using Canned Peas and by the time it is ready, I have used all the water/juice from the can - I like my peas mushy!
Dry beans will need to be soaked overnight and then cooked with some water. For other dry beans I use a pressure-cooker with lots if water (without soaking overnight).
Serve with roti. Butter Bean curry or other bean curry is great as a roti parcel or sandwich filler for lunchs.