Broad beans usually do not make it to the tasty dishes list. There are a few dishes were they can just be added to a mix. But if you cook it in this simple way this I think you will like it.
Tender Coconut 1/2 cup (or as much as you like)
1 tomato, 1 onion, coriander
Garam Masala 1 and 1/2 tsps, Red Chilly powder 1/2 tsp
Cumin Seeds 1 tsp
Oil to cook and salt to taste
Choose broad beans that are tender. You will still find a cuticle like stiff thing around the ends, take it off and chop the beans. Chop the tomato and onion, add a bit of coriander and blend it into a puree.
Heat about 5-6 tsps of oil in a wok, add cumin seeds and add curry leaves if you like. Add the puree, close a lid on the wok and let it cook for a bit. Then add the chopped broad beans, pour some water, just enough to cook it – about 1/4th cup.
Once it is almost cooked add coconut, the garam masala, red chilly powder and salt, mix the veggie well. Turn off the flame and cover it with a lid for five minutes. This is one of the few things that I like to eat with curd rice. It tastes good with chapati too.