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Chikkudukaya - Tomato Iguru (Indian broad beans curry)

Mar 8th, 2009 | By Sowjanya | Category: All Recipes, Curries & Gravies, Veg - Recipes

chikkudukayatomato1

There are times, when the days are pretty hectic and I crave for the comforts of a home cooked meal. This is one of the currys I turn out to. Absolutely delicious, filled with loads of fibre, these cute little greens are sure to sooth your soul. Above all, its EASY to cook.  What else could you ask for after a long day at work. Try this out!

Ingredients:

3 - 4 tbsps of cooking oil
250 gms Chikkudukaya (about 30)
3 medium sized onions (about 2 cups of chopped onions)
5 green chillies (finely chopped)
2 twigs of curry leaves
1/2 tbsp cumin seeds (jeera)
1/2 tbsp mustard seeds (avalu)
1/4 tsp turmeric powder
6 ripe tomatoes (about 2 cups of tomatoes cut into chunks)
1/2 tsp of chilly powder
a few coriander leaves for garnish
salt to taste
        

How to:
boilingbeans  In a Sauce pan, boil about 4 cups of water. To the boiling water add the cut beans, a pinch of  salt  and let it boil for about 8 - 10 mts till soft. Drain the water and set aside.

 

 

 

 

fryingonions


Heat oil in a kadhai/pan, lower the flame and add cumin,mustard seeds. When the seeds start   to splutter, add curry leaves, green chillies, turmeric and fry for about 30 seconds. Throw in the chopped onions. Add salt and fry till onions turn soft and turn to light brown. 

 

 

addchikkudukaya Add boiled beans, chilly powder. Mix well. Cover and cook on medium flame for 8 mts  stirring in    between. 

 

 

 

 

addingtomatoesThrow in the tomatoes, cover and cook till the tomatoes are soft (about 5 mts) on medium  flame. Adjust salt, chilly powder. Uncover and cook on high flame for about 3 mts. Switch of  the flame and garnish with coriander leaves. Serve hot with steamed white rice and papad.

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