1 Heat oil in a cooking vessel, add green chillis, dry red chilli, fresh curry leaves and chopped onions and saute on medium heat for 4-5 mts till the onions turn transparent. 2 Add the chilli pwd, coriander pwd, cumin pwd, methi pwd, turmeric pwd and salt. Combine. 3 Add the chopped tomatoes and cook till they turn soft or till oil separates. 4 Add the par-boiled broad beans and jaggery, combine. Sprinkle approx 5-6 tbsps of water and place lid. Simmer for about 10 mts. It should be a dry saute and not watery. If you find it watery, increase flame and cook till water evaporates. 5 Adjust salt and when the beans are completely cooked, turn off heat and garnish with fresh coriander leaves. Prep & Cooking: 30 mts Serves 3-4 persons Cuisine: Andhra . 1 onion finely chopped 1 large tomato, finely chopped 2 green chillis, chop into big pieces (adjust) 1/2 tsp chilli pwd pinch of turmeric pwd pinch of cumin pwd pinch of methi pwd (roast fenugreek seeds and pwd) 3/4 tsp coriander pwd 1 tsp jaggery (optional) salt to taste few fresh curry leaves 1 dry red chilli, tear, de-seed 1-2 tbsps chopped fresh coriander leaves 1/2 tbsp oil From my desk top quote book, ‘Mottos for success’ ~ ‘Life is like a martial art. You can kick and swing all you want, but excellence is only achieved through patience, discipline, balance, and much practice.
