I remember my mother making this dish growing up. I never learnt to make it, well actually she never really gave me the recipe.
This past week I attempted to make her a veggie bunny chow and well it turned out to be disastrous. I made this failed attempt on Tuesday and every day of the week after that, every time I put in front of my parents there complained that there were too scared to eat it.
There was too much seeds, too much spices to much this too much that…so one night my mother chimes in and says she wants to make Friday lunch, yippee no problem with me at all. Meaning that I would be able to sleep late in on Friday morning and there wouldn’t be a pile of dishes waiting for me every hour on the hour.
That was the plan.
I woke up at about 11 eish and strolled into the kitchen, expecting to smell the food on the go, I was soo wrong. I hinted at my mother that when the gravy was ready, she must let me know so that I could eat it on bread and then she looked at me with a shocked look on her face and asked me am I not cooking?
Um Hello, was I imagining the conversation the other night, apparently what my mother meant was that she would give me the recipe and the method and I would be making lunch…I misheard and misunderstood.
So there I was trying to cook lunch in an hour and still fry roti without burning either of the two dishes.
I am surprised my parents even eat my food, that strict eye my mother kept on me while I was cooking these beans was unbelievable. Firstly she wouldn’t even let me take my eyes off the onions that were being sautéed because she didn’t want them to burn brown like mine, then she ensured that I didn’t put too much turmeric in or seeds, because I always have a heavy hand when it comes to spices and seeds.
HMMMM…. Is all I can say and of course there was a fight as to when to put the onions into the oil. I always put it into the pot once the oil has heated up, apparently that’s wrong, I am supposed to put the oil and the onions into the pot together and allow them both to heat up at the same time….HMMM, I don’t think I am going to follow that oil onion rule. Sorry mum and then my onions weren’t chopped finely enough, novices I tell you.
All in all I liked this dish, it brought back some childhood memories, my mother loved it, only because she made it …just kidding… she like it because there was not a lot of spices or seeds and my dad well he just rolled his eyes and asked beans on a Friday again.
- 2 x tins butter beans.
- 1 x onion, finely chopped.
- 2 x dried chilies.
- 1 x piece cinnamon stick.
- Salt to taste.
- ¼ x tsp turmeric powder.
- 3 x tbsp. olive oil.
- A few curry leaves.
- A pinch of dried thyme.
- Heat oil in a pot.
- Add the onion, chilies, cinnamon stick, curry leaves and salt.
- Give it all a good mix and sauté till the onions are soft and transparent.
- Add in the turmeric and mix.
- Add in the tinned beans as well as the liquid from the tin.
- Add enough water to cover the beans.
- Mix till well combined.
- Cover and cook for about 30 minutes or until the beans are soft.
- Sprinkle over the dried thyme before serving.