Broad Bean Vegetable

Ingredients:

• 1 cup fresh shelled broad beans 1 tsp. red chilli powder
• 1 stalk curry leaves 1/2 tsp. dhania powder
• 1 tsp. coriander leaves chopped 1/4 tsp. turmeric powder
• 1/2 tsp. ginger 1/4 tsp. garam masala
• 1/2 tomato chopped 2-3 pinches asafoetida
• 1/2 tsp. each mustard & cumin seeds salt to taste
• 1/2 cup fresh curds 1 tsp. sugar
• 1 tbsp. oil lemon juice to taste

Method:

• 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 seeds, asafoetida, allow to splutter.
• Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.
• Mix all dry masalas (including salt) in 1/2 cup water to a paste.
• Add to pan, stir till oil separates.
• Add beaten curds, stir continuously, till gravy gets thick and oil separates.
• Add beans, sugar, stir.
• Simmer for 5-7 minutes, till gravy becomes thick again.
• Add coriander, stir.
• Serve hot.

Notes:

• Instead of boiling, you may microwave for 3-4 minutes, stirring once.
• Cook covered, after sprinkling some salt and water.
• Wash under running cold water and drain, before adding to masala.