Practical Method to Preparing Extraordinary Broad beans in Coconut curry

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We hope you got insight from reading it, now let's go back to broad beans in coconut curry recipe. You can cook broad beans in coconut curry using 13 ingredients and 14 steps. Here is how you cook it.

To make an extraordinary Broad beans in Coconut curry, below are the materials needed:

1. Get 1 cup of broad beans , soaked, sprouted and peeled (instructions below).
2. You need 1 tablespoon of ghee.
3. Prepare 1 teaspoon of jeera / cumin seeds.
4. Get 6 - 8 of curry leaves.
5. Provide 1 of onion medium , chopped.
6. You need 1/4 teaspoon of turmeric.
7. Prepare 1/4 teaspoon of asafoetida.
8. Use 1 teaspoon of chilli powder.
9. Get 1/2 cup of water warm.
10. Provide 3 of kokum tamarind petals or.
11. Provide to taste of salt.
12. Get 200 ml of coconut milk thick.
13. Provide of coriander chopped for garnish.

After preparing the ingridients, next you are good to prepare your 5-star Broad beans in Coconut curry by following the procedures below:

1. To soak, sprout and peel the beans:.
2. Wash the val beans and soak it in double amount of water for overnight or 8-10 hours..
3. Drain the water in the morning and wash in again with fresh water..
4. Wrap it in a muslin cloth or keep it in an airtight box and keep it covered in a warm place for atleast 24 hours to sprout well..
5. When the beans are well sprouted, soak them in warm water for half hour to hydrate the beans and ease the peeling..
6. To peel, immerse your hand in the same warm water which you have soaked the beans, hold each val bean between your thumb and index finger, and slide the skin off in water (try not to rupture the sprout) and keep the peeled val bean in a plate. Peeling in water will be easy as compared to in a plate. It's quite easy once you have peeled a few..
7. Once all the val beans are peeled, rinse the beans once and keep aside..
8. To make the curry:.
9. On a medium flame, heat ghee in a deep skillet/pan and then add jeera, curry leaves, onion and fry till the onions are translucent..
10. Add turmeric, hing/asafoetida and chilli powder and mix well..
11. Add the val beans now and stir gently to mix it well with spices, keep the flame slow, then add water and kokum/tamarind and salt, then cover for a few minutes so that the val beans are cooked well..
12. You have to keep checking so that the val beans does not turn mushy, when its tender, its just right..
13. Lastly, pour the coconut milk while stirring well (and carefully as the beans are tender), check the consistency and adjust the seasoning. Let it boil for 2 minutes..
14. Garnish with coriander leaves before serving..

BLACK BEANS COCONUT CURRY - INDIAN VEGETARIAN RECIPE This black beans coconut curry is a healthy addition to any diet. You can use either dry or canned beans. Avarakkai / broad beans is one of his favorites. Add in the shredded coconut and fry for a minute more. I used the full fat coconut milk I cubed tofu tossed it with.

Recipe : Broad beans in Coconut curry

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Simple tips to make Broad beans in Coconut curry

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