This recipe has been lying in my drafts for a long time now. I could not post this earlier because I could not take any pictures of this favourite curry of mine. I would either be too hungry or too busy to take the shots. However, today I managed to take these shots inspte of all the severe hunger pangs. :)
This recipe is from my ajji's (grand mother) kitchen. She makes this curry so well that even after all these years, my grand father fondly remembers the way she had made this when they were no newly married. Sweet isn't it? This curry is an everyday ordinary curry with extra ordinary flavours. I know there are quite a few who do not favour these beans. But believe me, One bite of this curry and I'm sure you will become a broad beans lover.
Broad beans curry recipe:
Preparation time: 15mins
Cooking time:15 mins
Broad beans: 1/4kg, stringed and chopped into bite sized pieces
Onion- 1 large, chpped fine
Tomato- 2 chopped fine
Tamarind pulp- 1tbsp
Oil- 2 tbsp
Jeera- 1 tsp
Hing- 1 pinch
Curry leaves- 1 sprig
Salt to taste
Jaggery- Lime sized
Curry powder- 2-3 tbsp
- Heat oil in a wok and add the jeera.
- Once they pop, add the onion and saute till transclusent
- Add the tomato and saute for a min.
- Add the turmeric, salt, jaggery and the tamarind pulp and saute for a min more.
- Add the broad beans and fry for 5 mins.
- Cover the wok with a plate and allow the broad beans to cook for 10 mins until all the water is absorbed
- Add the curry powder and mix thoroughly.
- Check for salt and serve hot with rice or rotis.