BROAD BEANS CURRY

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Tarla Dalal

Indian

20 minutes. Preparation Time : 15 minutes. Serves 6. Ingredients 1 1/2 teacups broad beans (Rangoon na val) 4 tomatoes 2 tablespoons ghee salt to taste For the paste 2 onions 5 to 6 cloves garlic 6 Kashmiri chillies 3 teaspoons coriander seeds 1 teaspoon cumin seeds 2 teaspoons poppy seeds (khus-khus) 4 to 5 peppercorns 4 to 5 cloves 2 to 3 sticks cinnamon For the paste 1. Burn the onions (with the skin on) on the gas until black. Remove the outer skin and make a paste with the remaining ingredients. 2. Soak the beans overnight. 3. Next day, add 2 teacups of water and cook in a pressure cooker (more) 20 minutes. Preparation Time : 15 minutes.

Serves 6. Ingredients 1 1/2 teacups broad beans (Rangoon na val) 4 tomatoes 2 tablespoons ghee salt to taste For the paste 2 onions 5 to 6 cloves garlic 6 Kashmiri chillies 3 teaspoons coriander seeds 1 teaspoon cumin seeds 2 teaspoons poppy seeds (khus-khus) 4 to 5 peppercorns 4 to 5 cloves 2 to 3 sticks cinnamon For the paste 1.

Burn the onions (with the skin on) on the gas until black. Remove the outer skin and make a paste with the remaining ingredients.

2. Soak the beans overnight.

3. Next day, add 2 teacups of water and cook in a pressure cooker.

4. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.

When cooked, take out a puree by passing through a sieve. 5.

Heat the ghee and fry the paste for 3 to 4 minutes. 6.

Add the beans, tomato puree and salt and cook for a few minutes. 7.

Serve hot with parathas (less)

source: tarladalal.com

30 Jun 2010

Indian Cuisine

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