Broad beans and coconut stir fry, No oil

The Indian broad beans are just like beans, but flat, slightly curved at the ends and about 15 centimeters long. The seeds inside them are bigger. Here is a flavorsome recipe using this variety of beans.

 

 

 

 

The components are...

 

Broad beans - 250g

Water - 1/4 cup

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Salt - 1/4 tsp

Chili powder - 1/4 tsp

Nutritional yeast - 1/4 tsp

Shallots - 3

 

 

The procedure... 

 

Wash beans well in water. Trim ends. Chop into thin pieces. Add clean water and microwave for 5 minutes in order to soften them.

 

 

Peel shallots and cut roughly. Grind coconut, salt, cumin seeds, chili powder, yeast flakes and shallots twice, for 1 second each time.

Heat a deep-bottomed steel pan and cast in the beans. If there is any leftover water, allow it to almost dry up. In the meantime, ensure that the beans is cooked through and through. Push some of the beans to the sides of the pan and add in the coconut melange in the center of the pan. Cover with the beans moved to the side earlier.

 

 

 

 

 

The coconut potpourri will cook in the steam produced as the beans dry up. After 5 minutes, give the beans and coconut mishmash a good stir. Taste a bit and add in extra salt if required. Serve with basmati rice :-)