This Curry is perfect to accompany with rice or chapati. You can add tomato, onion, garlic as well. Here I'm sharing a simple yet hearty recipe.
Wash and string the broad beans. Chop it as per your choice long or small one.
Wash, Boil the potatoes. Peel once cool down and chop into cubes. You can peel and chop as well, but that will take a lot of time in cooking.
Heat oil in a heavy bottomed pan/kadai, add Asafoetida, cumin seeds. Let them sizzle. Add curry leaves (optional)
Add chopped beans, chopped chilli and spices like turmeric powder, salt, chilli powder, coriander powder and saute for 2 minutes on medium heat.
Add Ginger powder. If you are using fresh grated ginger then add that before adding chopped beans.
Add few drops of water and cover with lid. Don't add lots of water because beans contain water too so, when we heat up they release the water. So, just add few drops, cover with lid and let it cook. Stir in between.
Once beans little soften, add boiled potatos, Mix it properly so, potato can cover into spices as well.
Add Desiccated coconut and peanuts once done.
Add garam masala and Squeeze some lemon juice to give it a tangy flavour. You can add dry mango powder too.