Saim (broad beans) ki subzi
Saim (broad beans) ki subzi recipe in the curry category
Recipe ingredients:
- 1/2 kg. saim
- 4 tablespoons vegetable oil
- 1/2 teaspoon panchforan seeds
- 2 tejpatta
- 1, broken into half, dried red chilli
- 1/4 teaspoon haldi, turmeric, powder
- 1/2 teaspoon red chilli powder
- 2 tablespoons mustard, made into a paste adding water
- A bunch dhania patta, finely chopped
- 3/4 teaspoon salt
Recipe method:
- Cut the end of saim, pull up the end towards the length thereby pulling out the thick skin at the joints of the 2 flaps of the saim.
- Then cut the other end as well. Wash the vegetable well. Next cut the saim into half inch pieces.
- Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.
- Just when panchforan starts to splutter, add the saim to it.
- Saute the vegetable for 2 minutes over medium heat and then add red chilly powder, mustard paste and turmeric to it.
- Cover the lid of karaahi and cook on slow flame for 5 minutes.
- Open the lid, add salt and tomato, saute for sometime and cover the lid again.
- Keep it covered till the saim gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
- Put off the flame. Garnish with chopped dhania patta.
- Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis or rice-daal-melted desi ghee.