Sem-Aloo

Yesterday, for dinner I tried my hands on broad beans (Sem) for the first time. Keeping it safe, I also made Baingan Ka Bharta in case my half-life doesnt approve my experiment with sem. But when I served him his 1st byte & then asked "kaisa hai?"
He approved & henceforth I am here with my recipe.

U will need: 10-12 sem, 1 potao-peeled & cut in cubes, 1 tspn panchforna*, 2tbspn mustard oil, 1 large onion-peeled & chopped,4-5 garlic cloves, 1 small tomato-finely chopped, 1 tspn turmeric powder, 1 tspn red chilli powder, 2 dry red chilli (each broken into 2 pieces), 1 tbspn coriander powder, 2 tspn black pepper powder,salt.

Trim the ends of sem & break each into 2-3 pieces,depending on their lengths. Wash & keep aside. cut garlic cloves lengthwise. In a Katori,make a paste of coriander powder,Turmeric powder& chilli powder with the help of water.Heat a thick bottomed kadai. Add oil. When heated,add dry red chillies & panchforna. when it spluters, add garlic cloves. Add onion. Add a pinch of salt to it. when onion turns brown,add potatoes.Cook for 3-4 minutes. Add Sem. Cook for next 2 minutes. Add masal paste to it. Cook on a lo flame for next 5 minutes. Add tomato.Stir it properly & cover it. After 2 minutes add pepper powder. Cook for next 8-10 minutes on low flame.
keep stirring in between,else it will stick to kadai.


Tip of the Day: Dont add water.Choose soft sem while buying.Avoid the hard ones.

* panchforna is a mixture of 5 whole spices in equal quantity,namely peeli sarso, mangraila, ajwain, saunf & methi.