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Broad Bean Vegetable
Broad Bean Vegetable
Ingredients
1 cup fresh shelled broad beans
1 stalk curry leaves
1 tsp. coriander leaves chopped
1/2 tsp. ginger
1/2 tomato chopped
1/2 tsp. each mustard & cumin seeds
1/2 cup fresh curds
1 tbsp. oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2-3 pinches asafoetida
salt to taste
1 tsp. sugar
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.
Note:
You may used the dehydrated lobia available in stores. Soak overnight,
pressure cook,
proceed as above. Also, 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.
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