I was trying to find something light to go with tamarind eggplant and was inspired by this delicious and simple recipe on Flavors of Mumbai for broad beans. I had just picked some up from the Indian market and was looking forward to finding a new recipe. Broad beans are kind of shaped like snow peas, but are heavier and more like green beans.
This recipe has very few ingredients and they all shine. While I usually brown the onions in most recipes, for this dish I sauteed them gently until translucent. The flavor comes out different and it was a perfect accompaniment to tamarind eggplant which has more toasted onion flavor.
1 tablespoon olive oil
1 tablespoon ghee
2 onions chopped
1 piece ginger minced
2 green chilis chopped
1.5 pounds broad beans
1/2 teaspoon turmeric
1/3 cup dessicated shredded coconut
- Heat olive oil and ghee in a medium stock pan or deep saute pan.
- Add onions and cook over medium heat until translucent, adding the ginger and green chilis part way though cooking.
- Add the broad beans and saute until tender, adding the turmeric, coconut, and salt part way through cooking.