Indian Broad Beans Dry Curry (Maharashtrian style)

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How long it takes: 45 minutes

Number of servings: 4

This broad beans is seasonal available during 3 months of the year. It is chapparada avrekayi, valla sanga,  broad beans in kannada, konkani and english respectively.  Though not at all popular like the french beans but it is loaded with fibre and  the ripe seeds are used in pulav if you have run out of say green peas.  Today I would like to share a dry curry recipe which really tasted awesome while I was served at my sister’s place. Here it is

What you need to have:

1. Chopped Broad beans –  3 cups

2. Chopped onions – 1 cup

3. Chopped tomatoes – 1/4 cup

4. Crushed garlic pods  -2 (Optional)

5. Cumin seeds – 1 teaspoon

6. Turmeric powder – 1 teaspoon

7. Chili powder – 1 teaspoon

8. Goda masala – 1/2 teaspoon

9. Sesame seeds – 1 teaspoon(roasted & powdered)

10. Cooking oil -3 teaspoon

11. Salt – as per taste

Fresh tender broad beans                                                           

Chopped broad beans                                                        

Other ingredients of sesoning

What you do with what you have:

1. Remove the tip and bottom of the beans, wash and chop it fine as shown in image 1.

2. Also wash, peel and chop onions fine, chop tomatoes too and keep aside.

3. Place a skillet with 3 teaspoons of cooking oil in it on low/medium flame. On heating add cumin seeds to it. On spluttering add crushed garlic to it and once fried add chopped onions and required quantity of salt to the dish and fry till transparent. Add chopped tomatoes to it fry till mushy.  

Seasoning in progress

4. When done, add all powders in a row and just stir it well                                                                    

All powders being added to seasoning

5. Now add chopped broad beans from step 1 to it and close it with a lid while also turning down the flame.                                                                   

Chopped veggie being added

6. When it is half cooked add roasted sesame powder to it and cook till all the water evaporates and the dish turns dry. Be careful to stir at regular intervals to prevent overcooking/burning.

There you go – ready to serve curry great with Dal/Chawal or Roti.  

Ready to serve Broad beans curry

Good to remember: 

1. Ensure that the beans are tender and fresh.


5 thoughts on “Indian Broad Beans Dry Curry (Maharashtrian style)

    Priya said:
    November 22, 2012 at 12:32 pm

    Love this dry curry simply with some curd rice,one of my fav.

    mustardseed said:
    December 18, 2012 at 9:19 am

    This is one of the best recipes for broad beans that i have seen! Really like the way you chopped it so fine. Will try!

    Krithika said:
    January 20, 2013 at 6:10 pm

    This recipe is so easy!I love the way it’s given so well with photos.I’ve jus started to cook and this is just amazing for me considering I am a beginner!!!!thanks.

    swathi bhooshan said:
    February 4, 2013 at 12:42 pm

    interesting…tday i’ll try it.
    I just want to know: if i dont have sesame seeds can be done?taste will be different.anyway,i’ll try it and let u know.

    […] When the cauliflower is nearly done, make the broad beans. […]

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