Ingredients:

• 1 cup – shelled broad beans
• 1 stalk Curry leaves
• 1 tsp Coriander leaves (chopped)
• 1/2 tsp Ginger
• 1/2 Tomato (chopped)
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin seeds
• 1/2 cup – fresh curds
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala
• 2-3 pinches of Asafoetida
• Salt to taste
• 1 tsp Sugar
• Lemon juice to taste
• 1 tbsp oil

Method:

1. Boil beans in water to which a pinch of soda bicarb is added, till cooked.
2. Drain, hold under running water in colander, keep aside.
3. Heat oil in a pan, add mustard and cumin seeds with asafoetida and allow to splutter.
4. Add chillies, ginger, curry leaves and tomato and stir fry for 2 minutes.
5. Mix all dry masalas (including salt) in 1/2 cup of water to create a paste.
6. Add to pan and cook till oil separates.
7. Add beaten curd to pan and stir continuously, till gravy gets thick and oil separates.
8. Add beans and sugar.
9. Simmer for 5-7 minutes, till gravy becomes thick again.
10. Garnish with coriander and serve hot.

Recipe courtesy of Sify Bawarchi