Broad Beans Fry

This broad beans fry is a favorite of mine as it’s easy to make and tastes great. Fresh broad beans are available in Indian grocery stores. You can also find frozen and cut broad beans; the quality of frozen Indian vegetables teses days is getting better and better, and when I’m in a rush, I use frozen broad beans.

Broad beans are a wonderful vegetable to add to your meals as they are full of protein, folate, phosphorus, and fiber, and low in fat and cholesterol.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 5 cups broad beans, cut into 1-inch pieces
• 4-5 curry leaves
• 1/4 tsp turmeric powder
• 2 tsp red chilli powder (adjust to taste)
• 2 tsp besan (chickpea flour)
• Salt to taste
• 4-6 tsp vegetable oil

Preparation

1. In a microwave-safe bowl, cook the broad beans with a generous sprinkle of water for 4-5 minutes, or until almost tender.
2. Heat oil in a nonstick skillet. Add the curry leaves and fry for a second. Add the turmeric powder and the broad beans along with salt. If there’s any leftover water, cook on high for a few seconds until the water evaporates.
3. Turn down the heat to medium high and saute until the broad beans are browned lightly.
4. Sprinkle the red chilli powder and saute for 3-4 minutes. Add the besan and saute for a couple more minutes, and remove from heat.
5. Serve the broad beans fry hot, with plain rice and ghee.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members