{"id":4606,"date":"2013-07-31T18:24:34","date_gmt":"2013-08-01T01:24:34","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4606"},"modified":"2014-04-16T14:31:19","modified_gmt":"2014-04-16T21:31:19","slug":"simple-indian-broad-beans-w-coconut","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/simple-indian-broad-beans-w-coconut\/","title":{"rendered":"Simple Indian Broad Beans w\/ Coconut"},"content":{"rendered":"
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\"Broadbeans<\/p>\n

I was trying to find something light to go with tamarind eggplant<\/a> and was inspired by\u00a0this delicious and simple recipe on Flavors of Mumbai<\/a> 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.<\/p>\n

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.<\/p>\n

1 tablespoon olive oil
\n1 tablespoon ghee
\n2 onions chopped
\n1 piece ginger minced
\n2 green chilis chopped
\n1.5 pounds broad beans
\n1\/2 teaspoon turmeric
\n1\/3 cup dessicated shredded coconut
\nSalt<\/p>\n

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