Weather is cooling down, we are getting ready to fall and so are all the vegetables in my back yard.
This week end I spent some time in my back yard, picking up some vegetables which I consider might be my last crop for the season.
I have good amount of these broad beans that I might miss during the winter (even though we can cook the frozen stuff, its no where near to my fresh beans)
Broad beans are always exciting to cook, they have a more prominent beany taste and the seeds inside are plump, and buttery. Back in Andhra, it is a popular vegetable to grow in backyards. Very nourishing and tasty.
Back in India, We have a big vine of these plants in my back yard and I am not that much of a big fan then, but now I crave for this vegetable all the time. I think the cravings have something to do with their non-availability.
- 20 Indian broad beans (with the seeds, those are the ones that give the rich flavor to the dish) washed and stringed along the sides.
- 2 vine ripe tomatoes chopped
- 1 small onion chopped
- 1 tbsp of chili powder
- 1 tsp salt
- ¼ tsp of turmeric
- 1 tsp each of mustard seeds, cumin, urad dal, channa dal
- 2 dry red chilies
- 1 garlic clove chopped
- 1 stalk of curry leaves
- Wash the broad beans and remove the ends and string them (pluck the end of a bean, and pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side)
- Pluck the beans into small pieces, with your hands.
- Heat oil in a pressure cooker. Add mustard seeds, cumin, urad dal, channa dal, red chilies, garlic and curry leaves.
- Add onions and sauté them until transparent, now add tomatoes and close the lid, when they are softened, add the cut broad beans.
- Add salt, chili powder and saute all of them together for a min with the lid closed.
- Add ¼ cup of water and close the lid with the whistle, let it whistle 2 times.
- Allow all the pressure to cool off, open the lid , adjust the taste if needed and cook it further to the required consistency.
- Enjoy this classic nutty and buttery, Andhra curry with rice or chapathi or roti.