In a cooking pot, heat ghee and add cumin seeds.
After they splutter, add ginger garlic paste and asafoetida.
Now add chopped onions and green chillies.
Saute until light brown and then add the tomatoes.
Cover and saute until soft for 4 to 5 minutes with a lid on.
Now add the frozen butter beans along with the grated coconut.
Cover and cook until done for almost 20 minutes with a cup of water. If you are using dry beans, then you need to soak them overnight and then pressure cook for 7 to 8 minutes.
Check after 20 minutes and if required simmer for a few more minutes. The water would dry up by then and adjust the consistency accordingly.
It should be semi thick gravy to go well with rotis and rice both.
Garnish with coriander and serve hot.
