I have posted broad beans (known as sem in hindi) sabji with onion and tomato long time back. This is a very simple Tamil Brahmin Style curry or stir fry without onion and garlic. This stir fry goes well as a side dish for rice. Today we will learn how to make Avarakkai poriyal (sem sabzi) following this simple and easy recipe.
Wash and string the beans. Cut it into small pieces or 1 inch pieces. I prefer to cut it small.
Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal, red chillies, hing and curry leaves.
When dal turns golden brown, add the chopped broad beans, salt needed, 1/4 cup water and cook covered stirring from time to time. After all the water has evaporated, if you still find the beans uncooked, sprinkle more water and cook covered until tender. Check for salt.
Add grated coconut, mix well and remove from flame.
How to cook in pressure pan - Do the seasoning, add the beans, salt needed and 1/4 cup of water. Cook covered on low flame without the whistle. Open now and then, stir the contents, sprinkle water and cook until done. Then add grated coconut and remove from flame.
Another quick method using the pressure cooker - Heat oil, season as mentioned, then add the chopped broad beans, 1/3 cup of water, needed salt and pressure cook for 1 whistle. Then cool cooker immediately by pouring cold water over it. This is done to prevent the vegetable from getting over cooked. Caution - do it carefully to avoid scalding. Once the pressure is released, remove the weight and open the cooker. If there is water, cook until all the water evaporates and then add grated coconut and switch off the heat.
Check out my another version of Avarakkai curry which goes well as a side dish for chapati.
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