Ingredients
| 200 gm |
(dry weight) butter beans |
| 100ml |
sunflower oil |
| 5 ml |
cumin seeds |
| 100 gm |
sesame seeds |
| 1 large |
onion |
| 1 large can |
chopped tomatoes |
| 15 ml |
ground coriander |
| 5 ml |
chilli powder |
| 5 ml |
FAIRTRADE ground turmeric |
| 10 ml |
FAIRTRADE Raw Cane sugar |
| 15 ml |
chopped coriander |
| FAIRTRADE |
Sources
Fresh food
Sugar
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Method
Preparation
Soak the beans overnight.
Skin the onion and chop.
Grind the sesame seeds lightly with a pestle and mortar.
Cooking
Cook the butter beans in the normal way (simmer 60 to 90 minutes).
Using the recommended amount of oil, fry the cumin seeds until they crackle and then add the chopped onion and fry until soft.
Add ground sesame and fry for 3 to 5 minutes.
Add ground coriander and fry for 1 minute.
Stir in tomatoes, sugar, chilli powder, and turmeric, mix well and cook for 3 to 5 minutes.
Check seasoning and adjust.
Add the cooked beans and stir until coated with sauce. Simmer until hot.
To serve
Garnish with chopped coriander.
Variation
Vary hot spice to suit taste.
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