Steps to Prepare Favorite Broad beans in Coconut curry

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

The ingredients needed to make Broad beans in Coconut curry:

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

Steps to make Broad beans in Coconut curry:

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..

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