Broad Beans Curry

Ingredients

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

Salt: needed

Coconut Milk powder: 3tbsp

Shallots: 5

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.