1 cup fresh shelled broad beans
1 stalk curry leaves
1 tsp. coriander leaves chopped
1/2 tsp. ginger
1/2 tomato chopped
1/2 tsp. each mustard & cumin seeds
1/2 cup fresh curds
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2-3 pinches asafoetida
salt to taste
1 tsp. sugar
lemon juice to taste
1 tbsp. oil
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.
Making time: 20 minutes (excluding boiling time)
Makes: 3 servings
Shelflife: Best fresh