| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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