Indian Broad Beans Stir-Fry / Goreng Kacang Sepat

Ingredients:

4 cups of indian broad beans

2 tbsp coconut oil

½ tsp mustard seeds,

½ tsp cumin seeds

1 onion finely chopped

4 garlic cloves

½ inch ginger

2 piece dried chilis

Curry leaves

½ tsp turmeric powder

1 egg (optional)

Salt to taste

Water

Preparation:

Wash the broad beans thoroughly. Cut both the edges of the beans and remove the strings along the sides. Cut it into small pieces as shown in the picture below. I have chopped finely so that it cooks fast.

How to cook:

• In a pan add oil and heat to medium flame. Add mustards seeds, cumin seeds, asafoetida (optional) and let it crackel. (you can add whole urad dal also)
• Then, add chopped onions followed by ginger garlic paste 1 tablespoon or crushed ginger garlic. Saute until the onion turns translucent.
•  add dried chilis, and curry leaves.
• Now add turmeric powder and saute for a minute.
• You can add broad beans and saute for a few seconds. To cook the beans, add required amount of water.
• Cook until all the moisture is absorbed for about 5 minutes over medium heat. Add 1 egg (optional) and mix it well. Add salt to taste. Finaly, add some curry leaves again and turn off the heat. Serve hot with rice.

YouTube Video