You need –
- Dried broad beans – ¾ cup (soaked in water over night)
- Onion – 1 medium size, finely chopped
- Tomato – 1 medium, chopped
- Ginger-garlic paste – 1 teaspoon
- Thick coconut milk (First extract) – 1/3 cup
- Thin coconut milk (second extract) – 1 cup
- Coriander powder – 2 teaspoons
- Red chili powder – 1.5 teaspoon (I used Kashmiri chili powder)
- Turmeric powder – ¼ teaspoon
- Meat masala – 1 teaspoon
- Garam masala – ¼ teaspoon
- Fennel seeds – ½ teaspoon
- Mustard seeds – ½ teaspoon
- Dried red chili – 2
- Curry leaves – 1 twig
- Cooking oil – as required
- Salt to taste
How to –
Wash and drain the soaked beans and set aside.
In a pressure cooker pan, heat about 1 tablespoon oil and add the fennel seeds, mustard seeds, dried chilies, curry leaves and allow to splatter.
Add the onions and cook till soft. Add the ginger-garlic paste and cook till the raw smell is gone. Add coriander powder, red chili powder, turmeric powder, meat masala and sauté till the oil starts separate. Add the tomato; cook till mushy.
Add the beans, salt and mix over high flame till all the spice mix coats the beans well. Add the thin coconut milk and cover the cooker and cook for about 3-4 whistles or till done over medium-low flame. Make sure you do not over cook, as beans will get mushy. Once the pressure is released from the cooker, uncover and add the thick coconut milk and sprinkle the garam masala and bring to a gentle simmer. You may adjust the consistency of the gravy as per your liking but adding a little more water.
Let the curry rest for a few minutes before you serve it with steamed rice or roti.
- Please adjust the spices to your taste.
- You can cook this with field beans (Mochai in Tamil)