I love these beans very much. In India, this is the season to get these beans. Here is the recipe:
1/2 kg Indian Broad Beans/chikkudukayalu, tear each into two pieces, par-boil in water and strain
2 tbsp oil
1 tsp jeera(cumin seeds)
1 tsp mustards(awaalu)
1 big onion, finely chopped
few curry leaves
1 tsp turmeric powder
1 tsp ginger garlic paste
4 riped tomatoes, finely chopped
5 green chillies(make them as coarse paste)(adjust according to your spicy level)
salt to taste
few coriander leaves, finely chopped for garnish
1. Heat oil in a kadai or pan, once hot, add jeera, mustard seeds and let them pop, add curry leaves and finely chopped onions, saute till soft. Add turmeric and ginger garlic paste and saute further a minute on medium flame.
2. Add boiled broad beans, mix, covered, cook for 5 minutes on medium flame. Then add chopped tomatoes, green chillies paste and salt, mix, covered, cook till beans and tomatoes get soft.
3. Finely add finely chopped coriander leaves and turn off the heat. Serve hot with rice or chapathis.
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