Ingredients

• 1 cup - fresh, 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 curd
• 1 tsp - red chilli powder
• 1/2 tsp - dhania powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala
• 2-3 pinches - asafoetida
• salt to taste
• 1 tsp - sugar
• lemon juice to taste
• 1 tbsp - oil
• a pinch of soda bicarb

How to Make Broad Bean Vegetable (Lobia)

• Add a pinch of soda bicarb in water and boil the beans in it until cooked.
• Drain and hold under running water in a colander, then keep the beans aside.
• Heat oil in a pan, add the seeds, asafoetida and allow spluttering.
• Add the chilli powder, ginger, curry leaves and tomato and stir-fry for 2 minutes.
• Mix all the dry masalas (including salt) in 1/2 cup of water to prepare a paste.
• Add the paste to the pan and stir until the oil separates.
• Add the beaten curd and stir continuously until the gravy thickens and the oil separates.
• Add the beans and sugar and stir.
• Simmer for 5-7 minutes until the gravy becomes thick again.
• Add coriander leaves and lemon juice, and stir. Serve hot.