Sem or broad beans vegetable is a very commonly made side dish in North Indian households. It goes well with dal and chapati. It grows in clusters on the vines. Surprisingly most of the simple and fresh vegetables are never served in restaurants.
|Preparation Time:||40 minutes|
|Jeera (cumin) powder||3/4 tsp|
|Haldi (turmeric) powder||1/2 tsp|
|Red Chilli Powder||1/2 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Freshly blended tomatoes||1/4 cup|
|Chopped tomatoes||1/4 cup|
|Garam masala||1/2 tsp|
- Wash sem and string them. To string, break the bottom of the bean such that it’s broken from one side only.
- Now gently pull the broken piece along the bean side. If the bean had string it will come out.
- Cut sem in 1/2 cm wide pieces.
- Peel and cut potatoes in 1/2 cm thick pieces.
- Heat 1 tbsp of oil in a large nonstick pan.
- Add potato pieces and fry till they start becoming brown (about five minutes). Keep stirring once for even browning.
- Add cumin powder, turmeric powder, chillies powder, coriander powder and mix.
- Quickly add sem pieces, salt and a quarter cup of water. Mix thoroughly and reduce heat. Cover the pan and let it cook for about 20 minutes. Stir occasionally.
- When potato pieces are soft, add pureed tomatoes and chopped tomatoes and garam masala. Mix gently.
- Let it cook for 5 more minutes.
- Turn off the heat. Serve Sem Vegetable hot as a side dish with Naan or chapati.