200 gms of dry butter beans / pinto beans / green peas
1 medium potato chopped into bite size chunks
3 tbsp grated coconut
2-3 dry red chillies (this is available in any indian store). This has to be roasted.
1 tsp tamarind juice (extract juice from the pulp using hot water or use 1 tsp tamarind powder)
1/2 medium sized onion finely chopped
1 tsp salt
2 cups water
1 tsp oil
Soak the butter beans overnight and pressure cook it along with potatoes for 15 mins. Meanwhile grind grated coconut , red chillies and tamarind juice into a fine smooth paste. Add this paste and salt to the above cooked beans and potatoes . To this add half of the chopped onions and water. Bring this to boil and simmer it for 10 mins. the curry is ready but still incomplete without a "Tadka" or tempering and for this in another small pan heat oil and add the rest of the chopped onions and saute it till its dark brown. Add this to the curry. Serve this with hot white rice.
Money saving tip : You can buy long grain rice instead of basmati. For curries long grain rice are the best. Basmati is used mainly for pulao/pilaf/pulav. Supermarket' s basic brand is also ideal for curries.