Broad beans Stirfry | Chapparadavare Palya
A typical stirfry which has the veggie goodness with minimum spices.
Servings: 4 people
Ingredients
- Broad beans- 250 gm
- Fresh grated coconut- 2 tbsp
- Cumin seeds- 1/2 tsp
- Green chillies- 2 nos.
- Salt- 1 tsp
- Turmeric powder- 1 tsp
To temper
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Method
- Wash the broad beans under running water. Trim the edges and remove the fibre if any. Chop the broad beans as very thin strips stacking one over the other.
- Next heat a pan with all the ingredients under "To temper" list. When the mustard seeds splutter, include chopped beans.
- Add turmeric powder, salt and a tbsp of water. Let it cook in simmer with lid covered.
- Meanwhile add grated coconut, cumin and green chillies to a mixer. Grind them together coarsely without adding any water.
- Broad beans takes less time to cook. Once it turns soft and pale in color, include ground coconut masala. Give a nice mix.
- Broad beans stir fry is ready to serve as combo with rice-rasam.
Notes
- Sometimes broad beans contains germs, hold it against light to check the same. You can disregard if you find.
- Broad beans takes less time to cook, so you can quickly whip this up.
- You can replace green chillies by red chillies too.