Broad Beans (Fresh,Frozen): 300gms
Onion: 1 big
Tomato: 1 small
Green Chilli: 2
Garlic-ginger Paste: 1tbsp
Turmeric Powder: 1tsp
Coriander Powder: 1 ½ tbsp.
Chilli powder: 1tsp
Garam Masala Powder: ¼ tsp
Coconut Milk powder: 3tbsp
Curry leaves: few
Coconut Oil: 3tbsp
Method Of Preparation
In pressure cooker add broad beans, chopped onion, tomato, green chilli, ginger garlic paste, turmeric powder, chilli powder, coriander powder, garam masala and salt. Add needed water.
Keep on flame and wait for two whistles, then lower the flame to very low point and cook for about 15-20 minutes.
Switch off the flame. Open the pressure cooker after the pressure releases.
If there is more water, keep on high flame till you get the consistency.
Then add the diluted coconut milk powder to it. When it boils, switch off the flame.
Heat oil in a pan and add chopped shallots to it.
When it turns reddish brown, add curry leaves.
Transfer this to the prepared curry.
Serve hot with chappathi/Roti.