Indian Broad Beans Stir-Fry
Broad Beans - 1 lb
White Onion - 1 medium
Green Chilies - 2 or 3
Garlic - 3 or 4 cloves
Cilantro - 1/4 cup
salt - 2 tsp
Red Chilies - 2
Urad Dal - 1 tbsp
Chana Dal - 1 Tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10
Take out the side veins for all the beans, and cut them into half or 1/3 bite size.
Boil the water and add 1 tsp salt to it. Add the beans to boiling salt water carefully and cook for 15 min.
Now drain the beans and set them side allowing them cool.
Take a non-stick pan and make the Indian Tempering.
Add Green Chili and Garlic to the pan. Once the garlic roasts add the thinly sliced white onions.
Add 1 tsp salt to Onions and Let the onion cook for 5 min (until they become translucent)
Add the beans to the pan and mix them with onions and spices.
Let it cook by stir frying ( as the beans are boiled), they get cooked in less time.
Once the bean becomes soft, add Cilantro and simmer for 5 min.
Switch off the Curry and Take the Curry into Serving Bowl and garnish with some more cilantro.
Pairs Well With
Indian Broad Beans are pretty popular winter vegetable in India. This vegetable is protein rich, so it is healthy plant based protein for Vegetarians. When they are steamed or boiled they become tender and so soft, the stir-fry tastes so delicious. This taste good with white rice.