A favorite veggie dish that comes in so many different types. Which type a beans to choose. This use to be my favorite Wednesday dish with sambals and Puri. Yes, its Puri time again so don’t forget to make time to make Puri
Ingredients:
2 cups broad beans, rinsed and boiled until soft....strain, reserve liquid(optional )... or boil water to add to cooking process
2 Table spoon of Kashmiri masala and 1 teaspoon of Kashmiri chili powder (depends on your spice level
1/4 cup oil, 1/2 tsp Cardamom seeds, Few dhania seeds, 2 bay leaves
2 cinnamon sticks, 1 small onion, finely sliced
1 tsp ground ginger garlic
2 medium tomatoes, chopped or grated
1 large onion finely chopped.
Finely chopped Dhania
Method:
Pre boil beans, but if you don’t have time (lazy) I use canned beans sometimes.. J
Heat oil, add seeds when sputters add the whole spices
Add chopped onions, let simmer until onions are soft (do not let crisp)
Add ground ginger garlic, fry for few seconds, add the masala and the pre boiled beans
Stir and add salt to taste. Add little water at a time and cook until you get the gravy that you desire, add grated tomato and simmer about 3-5 minutes
Salt to taste
Garnish with dhania.
*Let sit to cool prior to serving