
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