Broad Bean Raita

29 Jun
Shelled broad beans fried with coconut and spices in a yogurt sauce makes a wonderful fresh, cooling dish to serve as a side with other dishes.

  • vegetable oil
  • large colander full of broad beans
  • 1 tsp brown mustard seeds
  • 1/4 tsp fenugreek seeds
  • 6-8 dried curry leaves
  • 1 clove garlic, crushed
  • 3 dried hot red chillis
  • 1-2 tbsp grated coconut
  • pinch of turmeric
  • fresh coriander leaf
Shell the broad beans. Drizzle a little vegetable oil in the bottom of a wok or wide frying pan over a high heat and throw in the spices as soon as they begin to pop throw in the coconut keep an eye on it and stir until the coconut smells nutty and starts to turn golden. Add the beans, turmeric, salt and a little sprinkle of water to cool the pan. Stir and fry until the beans turn a bright green and are tender add a little water to stop it catching if necessary. Take the pan off the heat and stir in the yogurt and a little chopped coriander leaf. Serve at warm, at room temperature or cold
Cook’s Tip you can use desiccated coconut for this dish but it does taste better with freshly grated coconut.
Recipe Source This dish was inspired by Barbatti Nariyal Sabji in The Art of Indian Vegetarian Cooking by Yamuna Devi a green bean dish with dals, coconut and yogurt.
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