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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
- In a microwave-safe bowl, cook the broad beans with a
generous sprinkle
of water for 4-5 minutes, or until almost tender.
- 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.
- Turn down the heat to medium high and saute until the
broad beans are
browned lightly.
- 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.
- Serve the broad beans fry hot, with plain rice and
ghee.
Related Recipes
Broad
Beans-Tindora Kootu
Broad
Beans-Eggplant Saute
Green Beans Fry
Vegetable Recipes
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