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Broad Bean
Vegetable (Lobia)
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 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
1 tbsp. oil
Method
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Boil beans in water to which a pinch of soda bicarb is added, till
cooked.
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Drain, hold under running water in colander, keep aside.
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Heat oil in a pan, add seeds,
asafoetida, allow to splutter.
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Add
chillies, ginger, curry leaves, tomato, stir fry 2 minutes.
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Mix all dry masalas (including salt) in 1/2 cup water to a paste.
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Add to pan, stir till oil separates.
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Add beaten curds, stir continuously, till gravy gets thick and oil
separates.
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Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick
again.
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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.
Making time: 20 minutes (excluding boiling time)
Makes: 3
servings
Shelflife: Best fresh
Source:
bawarchi.com
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