Ingredients

• 1 cup - shelled broad beans
• 1 stalk curry leaves
• 1 tsp coriander leaves (chopped)
• 1/2 tsp ginger
• 1/2 tomato (chopped)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 cup - fresh curds
• 1 tsp - red chilli powder
• 1/2 tsp - dhania powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala
• 2-3 pinches of asafoetida
• Salt to taste
• 1 tsp sugar
• Lemon juice to taste
• 1 tbsp oil

How to Make Broad Bean Vegetable

• Boil beans in water to which a pinch of soda bicarb is added, till cooked.
• Drain, hold under running water in colander, keep aside.
• Heat oil in a pan, add mustard and cumin seeds with asafoetida and allow to splutter.
• Add chillies, ginger, curry leaves and tomato and stir fry for 2 minutes.
• Mix all dry masalas (including salt) in 1/2 cup of water to create a paste.
• Add to pan and cook till oil separates.
• Add beaten curd to pan and stir continuously, till gravy gets thick and oil separates.
• Add beans and sugar.
• Simmer for 5-7 minutes, till gravy becomes thick again.
• Garnish with coriander and serve hot.