September 22, 2012

Butter Beans & Eggs Stew

This is a stew one of our friends made for lunch a few years back. I started adding the egg to it more recently, when I was experimenting on another dish a friend's mom used to make. Its so simple, yet so tasty. 

Ingredients: Butter Beans - 1 can (16 oz); 1 small onion - diced; 1 ripe tomato - chopped;  Curry powder - 1 tsp; Salt & Pepper to taste; Egg - 1; Green Chili - 1 diced; turmeric - 1/2 pinch, Cayenne pepper - 1/4 tsp, mustard seeds & cumin - 1/4 tsp.
  • In a pot, add olive oil and once hot, temper the mustard & cumin seeds, add the sliced onions, green chili and saute till translucent
  • Add the tomatoes & let it cook for a couple of minutes
  • Add the curry powder, salt, pepper, cayenne and turmeric, let it cook for about 5 minutes
  • Add the beans, cook for a few more minutes
  • Ad enough water to submerge the beans. Let it come to a boil
  • Once the sauce starts to thicken, beat the egg lightly and add, mix thoroughly.
  • Turn off the heat when the eggs are cooked. Serve hot with rice!
I am also sending this dish to MLLA #51, as the event is starting it's 4th year. Congratulations to Susan of The Well Seasoned Cook for starting and to Desi Soccer Mom for hosting this month's event!

1 comment:

  1. Thanks for the entry Bala. I have never heard of eggs in a bean curry but it sounds interesting. The roundup will be up later this week.


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