Ingredients:
250 gms broad beans, cut length wise,
1 carrot, cut length wise
1 onion, finely chopped
1-2 tsp oil
For the coconut masala:
1/4the cup fresh grated coconut
1 tsp cumin seeds
1 green chilli
1/4 tsp turmeric powder
*Grind these ingredients with very little water.
For the spice flavours: 
1 tsp sambar powder or kitchen king masala
1 tsp coriander powder
1 tsp amchoor powder
salt to taste
Some corianderleaves finely chopped for garnishing.
Tempering:
1 tsp oil
1 tsp mustard seeds
1 sprig curry leaves
Method:
Pressure cook the cut broad beans and carrot, once cooked set it aside.
In a kadhai/wok heat oil add mustard seeds and curry leaves once they begin to pop add chopped onion and fry till translucent.
Next add the ground coconut paste, On a medium flame fry this masala for sometime.
Put the dry spice powders.. Sambar powder/kitchen king powder, coriander powder, amchoor powder, salt and mix well stir fry for sometime.
Finally add the cooked broadbeans and carrot to the kadhai and mix well so that the vegetables are well coated with the spice masala base.
Cook without covering for sometime and switch off the flame.
Garnish with chopped coriander and serve hot with rice or rotis.
Happy Weekend !! Enjoy! TC
