Ingredients:

• 1 cup – fresh, 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 Curd
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala
• 2-3 pinches – Asafoetida
• salt to taste
• 1 tsp – Sugar
• Lemon juice to taste
• 1 tbsp – oil
• a pinch of soda bicarb

Method:

1. Add a pinch of soda bicarb in water and boil the beans in it until cooked.
2. Drain and hold under running water in a colander, then keep the beans aside.
3. Heat oil in a pan, add the seeds, asafoetida and allow spluttering.
4. Add the chilli powder, ginger, curry leaves and tomato and stir-fry for 2 minutes.
5. Mix all the dry masalas (including salt) in 1/2 cup of water to prepare a paste.
6. Add the paste to the pan and stir until the oil separates.
7. Add the beaten curd and stir continuously until the gravy thickens and the oil separates.
8. Add the beans and sugar and stir.
9. Simmer for 5-7 minutes until the gravy becomes thick again.
10. Add coriander leaves and lemon juice, and stir. Serve hot.

Recipe courtesy of Sify Bawarchi