பட்டர் பீன்ஸ் மசாலா (Butter Beans Masala)

Butter beans masala is favorite for my kids and butter beans is a seasonal vegetable. This is available only after spring and until summer in U.S.
Here we get shelled beans & cranberry beans variety. In India, this type of beans is mostly available in South TamilNadu. In my childhood days, whenever we go to my auntie’s (periyamma) house in Chennai, we carry this for them. They all love to make curry and masala with this beans.
Usually our grandma prepares butter beans masala and gravy. I and my cousins always fights to finish everything.

Ingredients for Butter Beans Masala

Butter beans – 1/4 kg (opened)
Small onion – 2
Curry leaves – 1 spring
Mustard seeds & urad dal – 1/4 tsp
Turmeric powder – 1/4 tsp
Masala – 1/2 tbs
Coconut – 1 big piece
Oil – 1/2 tbs
Salt as needed

Directions

Twist and open the beans shells and gather the beans separately
Transfer the beans to a pressure cooker then add turmeric powder, salt
Pour enough water to immerse the beans
Pressure cook the beans for 3 whistle in medium flame
Grind the coconut into fine paste
Extract milk from the coconut paste
Heat pan with oil then add mustard seeds & urad dal
After the seeds cracked, add curry leaves
Now add the chopped onion and sauté well

Pour the coconut milk and cook; when bubbles started coming, add masala and salt
Mix well and allow the mixer to boil for a minute
Add the cooked beans and give a good mix
Cover the pan with lid and cook for 5 minutes in medium flame
Stir the masala occasionally to avoid the curry sticking in the bottom
Change the flame into low and let the masala emit oil for 5 minutes
Butter beans masala ready
Serve this as side dish for rice

Notes

Since we added salt for cooking beans, use less salt as needed after adding coconut milk.

Pictures

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