Butter Beans Curry served along with steamed rice, served in a black bowl.
Butter beans curry, a Maharashtrian usal with home-sprouted beans, goda masala, and easy pressure cooker or Instant Pot steps.
Servings: 4 Servings
Ingredients
- 1 Cup Butter Beans, Sprouted
- 1 medium-Size tomato chopped about ½ cup chopped
- 1 small onion chopped about ¼ cup chopped
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Goda masala can be replaced with Kolhapurir or Malvani Masala, or any masala one uses regularly.
- 2 tablespoon oil
- 1 tablespoon ginger grated or ½ tablespoon paste
- 1 tablespoon garlic grated or ½ tablespoon paste
- 2-3 Green Chilli - As per taste
- 5-6 curry leaves
- 2 cup water
- 2 tablespoon chopped coriander
- Salt
Instructions
Instant Pot method
- Switch on the Instant Pot.
- Put it on saute mode for 20 minutes.
- Add oil.2 tablespoon oil
- Once hot add mustard seeds and curry leaves.1 teaspoon mustard seeds, 5-6 curry leaves
- Let the mustard seeds splutter.
- Then add onion, ginger, green chilly and garlic.1 small onion chopped, 1 tablespoon ginger, 1 tablespoon garlic , 2-3 Green Chilli
- Saute until the onion is translucent.
- Add tomatoes, goda masala, turmeric powder, red chili powder and a little salt.1 medium-Size tomato chopped, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon Goda masala, Salt
- Let the masala cook for 4-5 minutes until it starts leaving edges or you feel it is done.
- At times the masala might stick to the bottom, add a few tablespoons of water and continue cooking.
- Add butter beans, water, salt, and coriander.1 Cup Butter Beans, Sprouted, 2 cup water, Salt, 2 tablespoon chopped coriander
- Mix everything.
- Close the instant pot lid and cancel the saute mode.
- Put the Instant Pot on a pressure-cook mode in sealing mode for 10 minutes.
- Once done let the pressure release naturally.
- Open the lid once the pin has dropped.
Pressure Cooker method
- Switch on the stove and put on the pressure cooker without the lid.
- Add oil.2 tablespoon oil
- Once hot add mustard seeds and curry leaves.1 teaspoon mustard seeds, 5-6 curry leaves
- Let the mustard seeds splutter.
- Then add onion, ginger, green chilly and garlic.1 small onion chopped, 1 tablespoon ginger, 2-3 Green Chilli, 1 tablespoon garlic
- Saute until the onion is translucent.
- Add tomatoes, goda masala, turmeric powder, red chili powder, and a little salt.1 medium-Size tomato chopped, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon Goda masala, Salt
- Let the masala cook for 4-5 minutes until it starts leaving edges or you feel it is done.
- At times the masala might stick to the bottom, add a few tablespoons of water and continue cooking.
- Add sprouts, water, salt, coriander powder and mix everything.1 Cup Butter Beans, Sprouted, 2 cup water, Salt, 2 tablespoon chopped coriander
- Close the lid and cook it for 3 whistles or according to your pressure cooker settings.
- Once done let the pressure release naturally.
- Open the lid.
- Serve it with roti or steamed rice.
Notes
- Standard US Size Cups and Spoons Used
- Measurements are just a guide; one can change as per your taste
- Pressure cooker or Instant Pot time will depend on how thick or big your butter beans are. The ones I get here are big, and hence I used 10 minutes of Instant Pot Pressure cooking. If you have a small size, it will vary. Eg, for moong beans, I just use 1 minute of Instant Pot pressure cooking. The same applies for Stove-top pressure cooker, less whistles if the bean size is small.
