September 24, 2013

Broad Bean Pickle

Broad beans - 2 cups
Chilli powder - 100 gm
Tamarind  - 100 gm
Salt to taste
Fenugreek powder - 1 tsp
Turmeric - 1/2 tsp

For Talimpu:
Oil - 1 cup
Garlic - 5-6
Red chillies - 2 (broken)
Mustard seeds - 1 tsp
Curry leaves -  few


  • Wash and cut Broad beans into 1" pieces. Dry them directly to the sun light for 10 minutes.
  • Heat little oil and add broad bean pieces and fry them till they are little hard.
  • Add tamarind juice and fry for some time and remove from fire.
  • Cool and add chilli powder, fenugreek powder and salt. Mix well.
  • Heat the remaining oil and add all talimpu ingredients and fry till mustard crackles.
  • Remove from the fire, warm and pour it over pickle.
  • Cool and transfer to airtight container.
  • Store it up to one month.

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