Name: Butter bean curry (Gujarati Rangoon na vaal)
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 1 tsp carom (ajwain) seeds; a pinch asafoetida; 1 tsp kashmiri chilli powder or mild chilli powder; 1 tsp ground turmeric; 470g from a tin or jar butter beans; 1 tbsp jaggery or soft dark brown sugar; 2 tsp tamarind paste; chopped coriander, to garnish

A metal pan filled with a bean curry with green herbs on top

3 tbsp vegetable oil
1 tsp carom (ajwain) seeds
a pinch asafoetida
1 tsp kashmiri chilli powder or mild chilli powder
1 tsp ground turmeric
470g from a tin or jar butter beans
1 tbsp jaggery or soft dark brown sugar
2 tsp tamarind paste
chopped coriander
to garnish

Method

step 1
Heat the oil in a heavy-based, non-stick pan over a medium heat. Add the carom seeds and asafoetida and, when they sizzle, add the chilli and ground turmeric. Add the beans and stir well for 2-3 minutes. Add 400ml of water and the jaggery, and season to taste. Cover and simmer over a low heat for 25 minutes, stirring halfway through until the beans begin to soften.
step 2
Add the tamarind paste and stir. Crush some of the beans with the back of the spoon to thicken the curry slightly. Mix well and garnish with coriander.