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November 24, 2013

Broad Bean Pickle

Ingredients:
Broad beans - 1 kg (small variety with seeds)
Chilli powder - 250 gm
Salt - 250 gm
Mustard powder - 100 gm
Fenugreek powder - 50 gm (roasted)
Tamarind - 250 gm
Turmeric- 1 tbsp
Oil - 250 gm
Red chillies -10
Mustard seeds - 12 tsp
Channa dal - 2 tsp
Urad dal - 2 tsp
Fenugreek seeds - 1 tsp
Garlic - 1 tbsp (crushed)

Method:

  • Wash and dry the broad beans with dry cloth. Trim the edges and fry them till light crispy. 
  • Keep aside.
  • soak the tamarind in 1/2 cup of hot water. Remove the seeds.
  • Now grind tamarind pulp, chilli powder, salt, turmeric to make fine paste.
  • Add mustard and fenugreek powder. Add fried beans and mix well.
  • Heat the oil, add channa dal, urad dal, fenugreek seeds, red chillies, mustard seeds and garlic.
  • Fry till mustard crackles then let it cool.
  • Mix this talimpu in pickle.
  • Mix well and store in airtight container.



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