Broad beans seeds curry / Shim-er bichi-r Tarkari
Broad beans seeds curry / Shim-er bichi-r Tarkari is very easy to cook and a protein-packed recipe that can be made with fewer ingredients in a very simple way. The seeds are available in the market at the end of the winter when the seeds become hard.
Equipment needs
- Mixing bowl
- Frying pan
- Spatula
Ingredients
- Broad bean seeds-250 gm
- Panchphoron-1/2 tbsp
- Oil 1.5 tbsp
- Potato (cut in small cubic shape)-2
- Ginger paste-1 tbsp
- Turmeric powder-1/2 tbsp
- Red chili powder-1/2 tbsp
- Cumin-coriander powder-1 tbsp
- Tomato (cut in small cubic shape)-1
- Green chili-1
- Ghee-1 tbsp
- Cardamom powder-1/4 tsp
- Salt to taste
- Coriander leaves to garnish
How to make Broad beans seeds curry / Shim-er bichi-r Tarkari
Put the seeds in the deep fridge with the packet for 6-8 hours to make them hard, helps to peel off
Now take out the hard seeds from the deep fridge and put them into the water
Now very easily take out the skin
Heat oil in a pan and add the panchphoron for tempering
As they splutter and sizzle add the potatoes and fry them for 2 minutes
Add the ginger paste and sauté them for 2 minutes
Now add the dry spices (turmeric, red chili, and cumin-coriander powder) and sauté them till the raw smell of the spices goes off, it takes normally 2-3 minutes
Now add the green chili and tomato
Add salt which helps the tomato to melt fast, and stir them for another 1 minute
Add water
When it starts to boil, then add the seeds and cover them, and allow them to cook for 4-5 minutes on low flame.
Open the lid and add ghee and cardamom powder and mix well
Add chopped coriander leaves and transfer them to a serving plate and serve hot with rice or roti
Broad beans seeds curry
Equipment
- mixing bowl
- A kadai or a fry pan
- Spatula
Ingredients
- 250 gm broad bean seeds
- 1/2 tbsp panchforons -1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 1.5 tbsp oil
- 2 Potato(cut in small cubic shape)-
- 1 tbsp ginger paste
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tbsp cumin corriander powder
- 1 tomato
- 1 green chili
- 1 tbsp ghee
- 1/4 tsp Cardamom Powder (Elaichi)
- salt
- Chopped coriander leaves
Instructions
- Put the seeds in the deep fridge with the packet for 6-8hours to make hard, helps to peel off
- Now take out the hard seeds and put them into the water
- Now very easily take out the skin
- Heat oil in a pan and add the panchphoron for tempering
- As they splutter and sizzle add thepotatoes and fry them for 2 minutes
- Add the ginger paste and sauté themfor 2 minutes
- Now add the dry spices (turmeric,red chili and cumin-coriander powder) and sauté them till the raw smell of thespices goes off, it takes normally 2-3 minutes
- Now add the green chili and tomato
- Add salt which helps tomato to meltfast, stir them for another 1 minute
- Add water
- When it starts to boil, then add theseeds and cover them, and allow them to cook for 4-5 minutes in low flame.
- Open the lid and add ghee andcardamom powder and mix well
- Add chopped coriander leaves and transfer them to a serving plate and serve hot with rice or roti