Butter Beans In Garlic And Coconut ( Aurey Bendi ) Recipe – a delicious recipe with water, coconut, red chillies, tamarind, tirphal, sunflower oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Boil the beans in 600ml water till soft.
2
Grind the coconut red chillies and tamarind to a paste in a blender adding water as needed from the cooked beans.
3
Stir the blended paste into the beans very gently and add in sufficient water to make a thick sauce.
4
Add in the salt and tirphal.
5
Bring to the boil only once.
6
Remove from the heat.
7
In a separate pan heat the oil.
8
Add in the garlic and fry for a minute till the aroma fills the air
9
Pour over the curry.
10
Stir and serve with rotis or possibly rice
11
Eaten regularly in the beautiful region of Goa conjuring up visions of Goan beaches at dusk when the notes of the guitar fill the air and curry and rice stalls start their trade.
17943
kcal
Calories
2026
g
Fat
26
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 gm butter beans soaked overnight in water, 300 gm coconut grated if fresh or possibly desiccated, 4 x dry red chillies deseeded stems removed soaked in a little water, 2 tsp tamarind pulp diluted in 1 tsp. of water, and more.
Yes, Butter Beans In Garlic And Coconut ( Aurey Bendi ) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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