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.