Lima Beans Coconut Curry

A Konkani coconut curry recipe called as Kande Ambat. Generally, potatoes are cooked in this mildly spiced coconut sauce. Any vegetable can be cooked in this gravy. Today I made this curry with frozen Baby Lima Beans for our lunch. This tastes great with both chapatis and dosas.

Ingredients:
Baby Lima Beans - 2 cups
Onion - 1 small
Grated Coconut (fresh or frozen) - 1 cup
Dry Red Chilies - 4
Coriander Seeds/Dhane - 1 1/2 tbsp
Cloves/Lavang - 2
Black Peppercorns/Kali Miri - 5
Cinnamon/Dalchini - about 1/4 inch piece
Tamarind/Chinch/Chincham - about 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Salt
Oil 

How to prepare Lima Beans Curry:

• Heat 1 tsp oil in a pan. Add coriander seeds, cloves, black peppercorns, cinnamon and dry red chilies. Sauté at low flame till coriander seeds slightly darken and turn aromatic. Let the roasted spices cool. Black peppercorns add heat/spice to this curry, based on that use more or less red chilies to suit your taste.
• Julienne slice the onion.
• Grind roasted spices, coconut, tamarind, turmeric to a slightly coarse paste, adding little water.
• Heat about 1 tsp oil in a pan. Add onions and sauté till onions turn soft. Add lima beans and about 1/2 cup water. Cook it covered at low flame till lima beans are cooked.
• Lastly, add salt and ground coconut paste. Cook it covered till you get the desired consistency. 

Serve hot Lima Beans Coconut Curry with rice and/or roti.