Broad Bean Vegetable

Recipe by
Total Time:
25 Minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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