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Articles: Recipes | Broad Beans Curry
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| Ingredients: | | | | | Broad Beans | : | 250 gm | | | Green Chillies | : | 2 | | | Mustard Seeds | : | ¾ tsp | | | Black Gram | : | ½ tsp (split, dehusked) | | | Grated Fresh Coconut | : | 2 tbsp | | | Salt | : | to taste | | | Turmeric | : | ¼ tsp | | | Curry Leaves | : | 4-5 | | | Oil | : | 1 tsp | | |
| | Preparation: | | | | Wash and cut the beans into even sized small pieces. Take them in a thick saucepan along with split green chillies and pour 2 cups of water and add turmeric. | | | | Cover the vegetables and cook on a medium flame till they become tender and mushy. Now remove the lid and sauté till the water evaporates. | | | | Meanwhile take oil in a seasoning pan and add mustard and black gram to it. When mustard splutters, add curry leaves to it and pour over cooked vegetables. Finally add grated coconut to the vegetables and mix gently. |
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