|
Ingredients
|
Quantity
|
|
Freshly shelled broad beans
|
1 cup
|
|
Curry leaves
|
1 stalk
|
|
Coriander leaves chopped
|
1tsp
|
|
Ginger
|
½ tsp
|
|
Tomato chopped
|
½
|
|
Mustard & cumin seeds
|
½ tsp
|
|
Fresh curds
|
½ cup
|
|
Red chilli powder
|
1 tsp
|
|
Coriander powder
|
½ tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Garam masala
|
¼ tsp
|
|
Asfoetida
|
2 pinch
to 3
|
|
Salt
|
to taste
|
|
Sugar
|
1 tsp
|
|
Lemon juice
|
to taste
|
|
Oil
|
1 tbsp
|
Boil beans in water to which a pinch of soda bicarb is added, till
cooked. Drain, hold under running water in colander, keep aside. Heat oil in a
pan, add seeds, asafoetida, allow to splutter. Add chillies, ginger, curry
leaves, tomato, stir fry 2 minutes. Mix all dry masalas (including salt) in 1/2
cup water to a paste. Add to pan, stir till oil separates. Add beaten curds,
stir continuously, till gravy gets thick and oil separates. Add beans, sugar,
stir. Simmer for 5-7 minutes, till gravy becomes thick again. Add coriander,
stir. Serve hot.
Note: You may used the dehydrated lobia available
in stores. Soak overnight, pressure cook, proceed as above. Also, instead of
boiling, you may microwave for 3-4 minutes, stirring once. Cook covered, after sprinkling
some salt and water. Wash under running cold water and drain, before adding to
masala.
