Broad beans or “Seem” (in Bengali) are mostly available in winter and used in various dishes. To be very honest, I am not a big fan of it, so do not use it often. But the recipe I share with you today is a slightly different broad bean preparation which really won my heart. Long back I watched this recipe in my favourite cooking show, “Rannaghar” and added it to my “to do” list but never tried after that. Few days back, while talking with one of my friends, again I got reminded of this recipe. Without further delay, I made it in my kitchen and the outcome was mouthwatering. Just give it a try.
Ingredients to serve 4 :
- Broad beans – 200 gm.
- Onion – 3
- Grated coconut – 5-6 tbspoon
- Turmeric powder – ¼ teaspoon
- Red chilli powder – ½ teaspoon
- Salt & sugar to taste
- Garam masala powder – ¼ teaspoon
- Ghee – ½ teaspoon
- Mustard oil – 5-6 tbspoon
- Chopped coriander leaves to garnish
Trim the ends of the broad beans, wash and then boil with salt and water till they get cooked. Drain out the water from the beans and keep aside.
Make a smooth paste out of the onions.
Also grind the grated coconut to get a smoother texture.
Now mix together the boiled beans, onion paste, coconut, turmeric powder, red chilli powder, salt, sugar and 3 tbspoon of mustard oil.
Heat remaining oil in a frying pan or kadai over medium heat.
Pour the bean mixture and cook till the onion and coconut get light brown colour with occasional stirring.
Add garam masala powder and ghee, mix well.
Sprinkle over the chopped coriander leaves.
Cover the pan and give it a standing time for couple of minutes.
Serve hot with steamed rice.
- Broad beans available in Europe are pretty large in size, so I cut them into halves. Those available in India are smaller in size, so use them as a whole.