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John Wesley

    • Broad Bean Vegetable (Lobia)

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    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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