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
Salt

1. Heat olive oil and ghee in a medium stock pan or deep saute pan.
2. Add onions and cook over medium heat until translucent, adding the ginger and green chilis part way though cooking.
3. Add the broad beans and saute until tender, adding the turmeric, coconut, and salt part way through cooking.