Tuesday, August 21, 2007

Broad Beans Curry with Peanuts

Learnt From:

I learnt this curry from www.nandyala.org/mahanandi.


Broad Beans --- ¼ kg
Onion --- ½ of the big one
Tomatoes --- 1 large or 2 medium

Tomato Puree --- 2 spoons (Optional)
Peanuts --- 1/2 cup
Tamarind --- 5 pieces or ½ tamarind paste
Cloves (lavangalu) --- 2
Cinnamon stick --- 1 small stick
Red chilly powder --- 1 tsp
Garlic --- 1 big one
Salt --- as per paste
Turmeric powder --- ¼ tsp
Jaggery --- 1 tsp when powdered

For Seasoning:

Oil --- 4 spoons
Mustard seeds
Cumin seeds
Curry leaves


Pluck the broad beans in the edges and remove the sting on each side.
Pluck the middle part into small pieces by removing the stings.

Clean the broad beans pieces in a pressure cooker.
Add water, salt and a pinch of turmeric powder to the cooker.
Keep it for 3 whistles.
Wait till the pressure goes away.
In the mean while… Heat one spoon of oil in a pan.
Add ½ cup of peanuts and fry them till brown.
Keep it aside. Let them cool.
Chop onion & tomato into small pieces.

In a blender add garlic, cloves, cinnamon sticks, tamarind, jaggery, fried peanuts and salt.
Add ½ cup of water to the blender and grind them to a soft paste.
Keep it aside.
Remove the whistle of the cooker and drain the water in a colander.
Heat 3 spoons of oil in deep pan.
Add and toast seasoning like mustard seeds, cumin seeds and curry leaves.
Add chopped onions and fry for a while.

Add chopped tomatoes and turmeric powder.

Cook till tomatoes done.
Add tomato puree and enough salt for the onions and tomatoes.
Add peanuts paste which was already ground and kept aside.
After a while, add cooked broad beans.
Add red chilly powder.

Taste it … adjust salt and red chilly powder.
Broad beans curry ready.

Transfer the curry to a serving bowl.

Have it with rice.

My Comment:

People who have different taste likes this curry.

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