Broad beans seeds curry / Shim-er bichi-r Tarkari is veryeasy to cook and it is a protein packed recipes which can be made with feweringredients in very simple way. The seeds are available in the market at theend of the winter, when the seeds become hard.
1/2tbsppanchforons -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)
1.5tbspoil
2Potato(cut in small cubic shape)-
1tbspginger paste
1/2tbsp turmeric powder
1/2tbspred chili powder
1tbspcumin corriander powder
1tomato
1green chili
1tbspghee
1/4tspCardamom 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