Pavta Batata

Ingredients

• 1 1/4 cup Lima Beans, soaked overnight
• 2 medium-sized Potatoes, peeled and cubed
• 1 tsp Black Mustard Seeds
• 1 tsp Turmeric Powder
• 1 tsp Cayenne Powder
• 1 tsp Coriander Powder
• A pinch of Asafoetida (Hing)
• Salt to taste
• 1 medium-sized Onion, finely chopped
• 4 tbsp Fresh Grated Coconut
• Chopped Coriander Leaves
• 2–3 tbsp Cooking Oil

1. Preparation

   • Drain the soaked lima beans and keep aside.
   • Peel and cube the potatoes.
   • Finely chop onion and coriander leaves, grate the coconut.

2. Cooking the Beans

   • Boil the lima beans in enough water until cooked but still firm.
   • Drain and keep aside.

3. Tempering & Cooking Potatoes

   • Heat oil in a pan on medium flame.
   • Add mustard seeds and let them pop.
   • Add a pinch of asafoetida and chopped onions.
   • Fry until onions turn translucent.
   • Add turmeric powder, cayenne powder, coriander powder, salt, and cubed potatoes.
   • Add a little water and cook until potatoes are soft.

4. Combining & Final Touch

   • Gently mix in the cooked beans.
   • Add fresh grated coconut and chopped coriander leaves.
   • Mix well and cook for another 1–2 minutes on low flame.

5. Serving

   • Serve hot as a side dish or with chapati/bread.