| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Fresh shelled broad beans |
| 1 |
|
Stalk curry leaves |
| 1 |
ts |
Coriander leaves chopped |
| 1/2 |
ts |
Ginger |
| 1/2 |
|
Tomato chopped |
| 1/2 |
ts |
Mustard & cumin seeds |
| 1/2 |
c |
Fresh curds |
| 1 |
ts |
Red chilli powder |
| 1/2 |
ts |
Dhania powder |
| 1/4 |
ts |
Turmeric powder |
| 1/4 |
ts |
Garam masala |
| 2 |
|
Pinches asafoetida; (2 to 3) |
|
|
Salt to taste |
| 1 |
ts |
Sugar |
|
|
Lemon juice to taste |
| 1 |
tb |
Oil |
INSTRUCTIONS
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
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