Indian recipes

Broad Bean Vegetable (lobia)

Course : Indian
Serves: 1

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Ingredients:

1 cup fresh shelled broad beans

1 stalk curry leaves

1 teaspoon coriander leaves chopped

1/2 teaspoon ginger

1/2 medium tomato chopped

1/2 teaspoon mustard and 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)

1 teaspoon salt to taste

1 teaspoon sugar

2 tablespoons lemon juice to taste

1 tablespoon oil

Preparation / Directions:

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

Broad Bean Vegetable (lobia)

Ingredients:

Preparation / Directions:

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