BROAD BEANS KOFTA CURRY

 INGREDIENTS:-

1. Broad beans             250 gms
   
2. Fenugreek leaves     1 bunch
3. Wheat flour              1/2 cup
4. Rava                         1/4 cup
5. Turmeric                   1/2 tsp
6. Ajwain                      1 tsp
7. Baking soda              2 pinch
8. Green chilies            8 nos
9. Ginger                      1"
10. Salt                           1 tsp
11. Chilly powder          2 tsp
12. Coriander leaves      handful
13. Oil                            for frying
14. Water                        2 1/2 cups

FOR SEASONING:-

1. Mustard seeds         1 tsp
2. Cumin seeds            1 tsp
3. Hing                         1/4 tsp
4. Oil                            1 tbsp

METHOD:-

• Wash fenugreek leaves and cut into small pieces. 
• Wash broad beans and discard the string on both sides and slit.
• Grind chilies and ginger to a smooth paste.
• In a bowl mix wheat flour, 1/2 tsp ajwain, salt 1/2 tsp, fenugreek leaves, soda, turmeric, 1/2 cup water, 1 tsp of oil, knead to a dough and keep it aside.
• Make small balls and deep fry in the oil and keep it aside.
• Pressure cook beans for 1 whistle and cool it.
• Heat oil add seasoning, splutter mustard and cumin seeds, add hing.
• Add ginger, chilies paste and fry for a minute.
• Add 1/2 tsp of ajwain, chilly powder, salt and cooked beans.
• Mix well and add a cup of water, bring to boil.
• Add the fried koftas, cook on a low flame for 5 minutes.
• Cook until the water dries up, garnish with coriander leaves.
• Serve with chapati, puri.

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