Ingredients:
11/4 cup soaked overnight Lima Beans
2 medium sized peeled & cubed Potato (Aloo)
1tsp Black Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 medium sized finely chopped Onion (Pyaj)
4 tblsp fresh grated Coconut (Nariyal)
Chopped Coriander Leaves (Dhania Patta) .

Method:

1. Cook the beans in enough water till cooked but not too soft.
2. Heat the oil in a pan and add mustard seeds, allow them to pop.
3. Add asafoetida and onion.
4. Fry till onions become translucent.
5. Now mix turmeric, cayenne, coriander, salt and potatoes.
6. Add little water and cook until potatoes are soft.
7. Gently mix in the cooked beans, coconut and coriander leaves.
8. Serve hot.

Making time: 20 minutes

Serves: 4 persons.

Shelflife:best fresh.

Note: while cooking this recipe, dont stir the stapula often in the vessel . This would spoil the look of the recipe since the vegetable like potato gets mashed roughly when stirred often.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.