Try this potato-broad beans curry the next time you want to make something different with broad beans (chikkudukaya, avaraikkai, fava beans). This is an unusual combination but works well in this curry. If using the microwave, it does most of the work for you, and you can put it together in no time.
Broad beans provide a lot of fiber and as such a great vegetable to include in your diet.
Cooking Time: 15 minutes
- 1 medium potato
- 3 cups broad beans (chikkudukaya), cut into 1-inch pieces
- Turmeric powder, a pinch
- 4 tsp vegetable oil
- 4-5 curry leaves
- Salt to taste
- 1/2 tsp ajwain seeds (omam, vamu)
- 2 tbsp coconut, freshly grated
- 4 red chillies
- 2 tbsp roasted and peeled peanuts (groundnuts)
- In a microwave-safe bowl, cook the broad beans in the microwave with some salt, turmeric powder, and a few sprinkles of water for about 6 minutes or until tender.
- Cook the potato in the microwave using the potato setting, or boil separately in water until cooked. When cool, remove the peel and set aside.
- In a coffee grinder, grind together the ajwain, red chillies, coconut, and peanuts into a coarse mixture.
- Heat oil in a wide skillet and add the curry leaves and fry for a few seconds. Add the broad beans and crumble the potato. Add some salt and the masala, and saute on medium heat until aromatic. Remove from heat.
- Serve the potato-broad beans curry with plain rice.