181. Broad Beans Curry
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Ingredients :
| Broad Bean | - | 9 palam |
| Ghee or Oil | - | 1 palam |
| Chilly | - ⅛ palam | |
| Mustard Seed | - ⅛ palam | |
| Black Gram | - | ¼ palam |
| Water | - ⅛ padi | |
| Chilly Powder | - | ⅛ palam |
| Powdered Salt | - | ⅜ palam |
| Karima Powder | - | ½ palam |
| Cooked Pigeon Pea | - | 2 spoon |
| Grated Coconut | - | 1 ½ palam |
Method :
1. Cut the stem and edges of the broad beans and cut them into two or three pieces. Check whether there is no worms in it. Take oil or ghee in a vessel which has not become sticky by frequent cooking and heat it.
2. Temper with mustard seed ,red chilly and urad dal as mentioned in page 22. Then add the broad beans into it. Add the water and stir it with spoon. Cook it with closed lid till all the water gets evaporated .
3. If it is not cooked properly add some more water and cook it. After that add chilly powder,salt,karima powder one by one. Then add the cooked toor dal and mix it nicely. After 5 minutes when it is cooked take it out from the fire and add the grated coconut to it.