Indian Broad Beans with Baby potato Curry

This neglected legume, being a bean offers a robust flavour and high nutritious; like phosphorous,thiamine, riboflavin, vitamin A and C and is notably rich in protein too.
 Serves: 2 pax easily.
 Ingredients:


Indian Broad beans/Sem Ki Phalli -15 to 20Nos.Baby Potato - 7to9 Nos. (Cut into half)Tomato -1 medium sizeGarlic pods ? 6-7 (crushed and fine chopped)Cumin seed ? ¼ teaspoonTurmeric Powder- ¼ teaspoonRed chilli powder ? ½ teaspoonCoriander powder ? ½ teaspoonSalt - to taste (or 1 teaspoon)


Wash,destring,trimmed ends and cut into 1 inch pieces of the broad beans/sem ki phalli and also cut the potatoes keep aside.Heat the oil in a pan. Now add and toast the cumin seeds. Then add the crushed and finely chopped garlic pods until they turn golden brown. Than add chopped tomato and fry untill cooked. Stir in and soon add baby potatoes. Cook for 2 minutes on high flame. Then add the broad beans pieces and mix it well. Cook for another 2 minutes.Stir in and then add all the dry spices like red chilli, coriander, turmeric powder and salt. Cover and cook on medium-low for about 10-12 minutes or until the beans pieces and potatoes are tender. Serve hot with rice or with chapatti.Note:
Just in case if the broad beans are hard, and then add boil water to half filled pot for two minutes. Don?t overcook and drain them into a colander. Latter trim ends and cut into 1 inch pieces. If the broad beans are very tender, then you can skip this step and proceed.When covered and cooked, keep check that the spices do not get stick the bottom of the pan, sprinkle some water to avoid sticking the bottom.After they are cooked, sprinkle ½ teaspoon of Aamchur (Dry Mango powder) or squeeze ½ a lime juice, this will enhance the beans flavor.This post is also dedicated to wonderful competition "My Legume Affair 15",  hosted by Susan.