Mustard flavored broad beans (sem)

This recipe comes from my mom's kitchen and was probably handed down to her from my grandma. And nothing much seems to have changed over the years, be it the recipe or ingredients. Though spice grinders have replaced a quintessential element of kitchens in those days - the mortar pestle; and pre-cut  veggies (available round the year) have replaced seasonal veggies from your own farm, one thing remains constant – the taste. Broad beans (sem, pronounced as 'same') and potato coated in mustard paste, with hot steamed rice is what makes me feel so much at home, cozy and comfortable. 

You need:

Broad beans / sem (pronounced as 'same')/ Simba – 200 grams

Potato – 1 medium size (peeled and cut into quarters)

Tomato – 1 medium size (cut into quarters)

Mustard seeds – 1.5 tbsp (soaked in water for 30 min)

Ginger – ½ inch

Garlic – 2 cloves

Green chili – 1 or 2 

Mustard oil – 1 tsp

Fenugreek seeds – ¼ tsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Dried mango powder/ Aamchoor – ½ tsp

1. Blend together mustard seeds, ginger, garlic and green chili to a smooth paste. 
2. Heat oil, add fenugreek seeds. 
3. Add potato and fry on high flame for a minute. 
4. Add about 1 tbsp of blended paste (mustard, ginger, garlic and green chili), coriander powder, turmeric, and dried mango powder.  Fry for another min.
5. Add the beans and tomato cut into quarters. Cover and cook till done.
6. Serve with hot steamed rice.