This dish makes a perfect midweek meal, yummy and filling enough for both big and little tummies.
Butter beans are also known as lima beans, and we call them ‘noe’, with the ‘e’ pronounced as ‘e for egg’. They have a nice creamy texture and go so well with different flavours. They are rich in vitamins and minerals, especially folate which is important in production of red blood cells. You can have them with rice or chapati.
Ingredients for the curry, 2 cups preboiled butter beans, onions, 1 teaspoon black mustard seeds, ginger garlic paste, turmeric, curry powder and tomato paste. For the rice dish, rice, basmati rice, soaked and parboiled with lemongrass, grated ginger, turmeric and some ghee. For the eggplant, three eggplants, tomatoes, yoghurt, cayenne, dried mint. Salt and pepper to taste for all.Heat 2 tbsp of oil in a pan, add a teaspoon of black mustard seeds. When they crackle, add chopped onion and cook till soft. Then add the ginger garlic paste and powdered spices; 1/4tsp ground turmeric, 1 tbsp curry powder and mix well.Add one teaspoon of tomato paste, mix well then add the tomatoes and cover to let them cook down.Add your pre boiled butter beans, a cup of water or vegetable broth, cover and simmer for 20 minutes.You can serve as is, but I mixed in some previous sautéed greens I had.
For the rice, I had parboiled my rice first in some salted water with some lemon grass stalks, then let cool. In a pan, add a tablespoon of ghee, then add one teaspoon of finely grated ginger and a 1/4 teaspoon of ground turmeric. Add the rice, mix well with a flat cooking spoon, cover and let cook in very low heat till the rice is cooked and heated through.
Lemongrass and ginger rice, it is so good you can have it on it’s own.
I also made some Borani banjan as a side dish. It is a lovely eggplant Afghan dish and a must try if you are an eggplant lover like me. I used the recipe from Mazar Cuisine on YouTube. Click here for the recipe. It is so delicious!
My take on Borani Banjan. Yummy!Final Plate: Lemon grass rice, butterbeans and eggplants in yoghurt sauce. Delish!
MY KAMPALA NOTEBOOK 
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The rice has its own entire life, yummy
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