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Ingredientes
- 100 gm butter beans soaked overnight in water
- 300 gm coconut grated if fresh or possibly desiccated
- 4 x dry red chillies deseeded stems removed soaked in a little water
- 2 tsp tamarind pulp diluted in 1 tsp. of water
- 6 x tirphal
- 2 tsp sunflower oil
- 2 tsp garlic sliced salt
Direcciones
- Boil the beans in 600ml water till soft.
- Grind the coconut red chillies and tamarind to a paste in a blender adding water as needed from the cooked beans.
- Stir the blended paste into the beans very gently and add in sufficient water to make a thick sauce.
- Add in the salt and tirphal.
- Bring to the boil only once.
- Remove from the heat.
- In a separate pan heat the oil.
- Add in the garlic and fry for a minute till the aroma fills the air
- Pour over the curry.
- Stir and serve with rotis or possibly rice
- Eaten regularly in the beautiful region of Goa conjuring up visions of Goan beaches at dusk when the notes of the guitar fill the air and curry and rice stalls start their trade.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 129 | 78% |
| Total Fat 15.33g | 19% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 159mg | 5% |
| Total Carbs 7.88g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.86g | 3% |
| Protein 1.45g | 2% |
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