Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fresh shelled broad beans
   1      stalk         curry leaves
   1      teaspoon      coriander leaves chopped
     1/2  teaspoon      ginger
     1/2                tomato chopped
     1/2  teaspoon      mustard & cumin seeds
     1/2  cup           fresh curds
   1      teaspoon      red chilli powder
     1/2  teaspoon      dhania powder
     1/4  teaspoon      turmeric powder
     1/4  teaspoon      garam masala
   2      pinches       asafoetida -- (2 to 3)
                        salt to taste
   1      teaspoon      sugar
                        lemon juice to taste
   1      tablespoon    oil

Preparation:

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. Making time: 20 minutes (excluding boiling time) Makes: 3 servings Shelflife: Best fresh