Broas Beans Tomato Curry
Broad beans tomato curry is one of our favorite side dishes. Enjoy with rice or chapathi.
Servings: 4
Ingredients
- Broad beans - about 3 cups
- Medium tomatoes- 2 chopped
- Medium onion- 1 chopped
- boiled black chick peas or frozen green peas - ½ cup
- Ginger- ½ inch cut to small pieces
- Garlic- 2 cloves
- Cumin powder- ½ tsp
- Coriander powder- ¾ tsp
- Red Chili powder- ½ to ¾th tsp (add acc to your spice level)
- Lemon juice to taste
- Salt to taste
- Coriander for garnish
- Sugar- ¼ tsp
Instructions
- Wash and remove the strings from the sides of the broad beans and cut into small pieces.
- Now take a pan add 3 tsps of oil and do the tempering by adding mustard seeds. When mustard starts popping add ¼th tsp each of the chana dal, urad dal and cumin seeds and few curry leaves. Fry for few seconds and add a pinch of asafatedia.
- Now add the onion, ginger and garlic pieces and cook for five minutes till soft.
- Add the cut broad beans, turmeric powder and ¼ tsp salt. Mix well. Close the lid and cook in medium heat.
- When the Avarekai is about eighty percent cooked add the tomato, boiled black chick peas ( or green peas), sugar, cumin, coriander and red Chile powder. Mix well.
- Cook for another ten minutes in a low frame. Finally add the lemon juice and coriander for garnish.
- Check for seasoning and serve the curry with chapathi or rice.