Winter is good time to:
- wear cute sweaters
- immerse your house in the flavors and smells of your favorite classic comfort food but still kind of healthy stove top recipes. Just like this broad beans stirfry.
When veggies is to be consumed in maximum quantity cutting down the carbohydrates, I personally prefer eating salads and stir fries. I make it a practice to prepare at least one stir fry per day and cut that much amount of RICE. And today it is broad beans stirfry along with rice-rasam for lunch. Broad beans isn’t a frequent vegetable at my home. Life in Bangalore has introduced so many good veggies to me which isn’t so common in Udupi. Broad beans is one among them. This veggie is so easy to cook because it basically is soft and tender by nature, turns cooked within minutes.
I call winter as vegetable season where every corner of vegetable market has vibrant, colorful veggies. None of them look pale, wilted or old, everything seems to be fresh straight from the field. And my cooking trials begin with every good looking veggie. If something is unknown to me, I try to get inputs from the vendor about how it tastes like, how to cook etc. Food blogging drives me crazy! Seriously, don’t you think so?