In India broad beans is seasonal, they have the shortest season of all beans. They last hardly 3 months in a year probably from December to Feb. This beans called by other names like Val Beans/Naatu avarakottai/ Mochai kottai/Chikkudukaya (In Telugu). They are cooked in many ways either stir fried or cooked with other vegetables in pulikulambu. Amma preserved the fresh beans in freezer for couple of months (You can do the same) and when we went there in April she made this stir fry, so thought of sharing this recipe with u. But unfortunately I don’t have the broad beans with shell picture, will upload when I capture it in the forthcoming season 🙂
Fresh Broad Beans – 2 Cups
Onion – 1 Number
Curry Leaves – Few
Turmeric Powder – 1/4tsp
Hing/Asafoetida – 1/4tsp
Green or Red Chili – 1-2 Numbers (Replace with Red chili/Sambar powder)
Shredded Coconut – 1/4 Cup
Other Ingredients to temper
Mustard Seeds – 1/2tsp
Chana Dhal – 1 Tbsp
Urad dhal – 1 Tbsp
Oil – 1 Tbsp
- Pressure cook the fresh broad beans with necessary water for 1-2 hisses (Depends on the size n don’t make it mushy).
- Start tempering mustard/chana n urad dhal in hot oil over a wide open pan.
- When dhals turn golden brown add chopped onion, curry leaves, turmeric and hing.
- Now add cooked beans with salt n shredded coconut.
- When the moisture goes off, remove from heat.
- This stir fry goes well with any dhal, rasam and rice combo 🙂