Dry Broad Bean Curry

Instructions

1. Soak the broad beans in boiling water for a minute or two. Remove and pat dry with a dish cloth. Remove the outer skin and set to one side.
2. Blend the tomato with the half the curry leaves and optional chilli. Set to one side.
3. Sauté the onion in oil until translucent. Add the blended tomato and curry leave mixture, together with the mustard and cumin seeds, garlic, ginger, tomato puree and salt. Heat under a medium heat for a few minutes.
4. Toss in the broad beans and switch off the heat. Squeeze in the lime juice. Cover with a lid.
5. Serve – with some roti or rice.