poatao and butter beans
pavta batata
indian

150g butter beans soaked overnight
3 tablespoons sunflower oil
1 teaspoon black mustard seeds
large pinch of asafoetida
1 medium onion chopped finely
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
300g potatoes peeled and cubed
4 tablespoons coconut grated if fresh or desiccated
4 tablespoons coriander leaves chopped
salt

Cook the beans in plenty of water until they are cooked but not too soft.
Heat the oil in a separate pan and fry the mustard seeds.
When they pop add the asafoetida and onion.
Fry until the onion becomes translucent.
Add the powder spices potatoes and salt and mix well.
Add a little water and cook until the potatoes are soft.
Genfly mix in the cooked beans coconut and coriander leaves.
Serve hot.

Note: Any leftovers can be made into the patties in the next recipe (Butter bean patties) proceeding from step 3.

A dry vegetarian dish from Maharashtra. Beans and potatoes are a world famous combination and here they are further enhanced with spices and coconut.

Serves 4

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