Broad beans is one of my most favorite vegetable, but it is very rare to find it here in Brunei. Today when i saw this vegetable in market, i planned to prepare it in the way my husband’s aunt used to prepare. She makes this rich creamy curry in delicious way. So I called her and double checked the method before starts preparing it. Lets see how to prepare it. 

INGREDIENTS:

2 cups Broad beans, chopped

2 Onions, finely chopped

2  Tomatoes, chopped

1 teaspoon Ginger Garlic paste

1 cup coconut milk

1 teaspoon Cumin-Fennel powder

1 teaspoon Red chilly powder

A pinch of Turmeric powder

1 Green chilly

1 sprig Curry leaves

1 bay leaf, 1 small cinnamon stick, 1 star anise, 1 cardamom, 1 clove

Salt to taste

INSTRUCTIONS:

Add cumin-fennel powder to coconut milk, mix well and keep it aside.

Heat oil in a kadai. Add bay leaf, cinnamon stick, star anise, cardamom, clove.  Add chopped onion and saute till it turns golden brown. Then add green chilly and curry leaves.

Add chopped tomatoes and ginger garlic paste. Cook till the raw smell of ginger garlic paste goes off. Then chopped broad beans, red chilly powder, turmeric powder and salt goes it. Mix well and cook for a min.

Add coconut milk (mixed with cumin-fennel powder) and mix well. Close the pan and simmer for 5 min on low flame.

Remove from heat and serve curry hot with rice.