Chikkudukaya - Tomato Iguru (Indian broad beans curry)

Difficulty Rating 2 (Special Ingredient needed)

You can get Indian Broad Beans frozen at the Indian grocer. You can also find a similar bean in your local grocery store at certain times of year. Here is a picture of the Indian broad bean so that you can compare.


3 - 4 tbsps Oil
250 gms Chikkudukaya (Broad Beans) (about 30)
3 Onions (about 2 cups of chopped onions)
5 Green chillies (finely chopped)
2 twigs 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 Chilly powder
a few Coriander leaves for garnish
salt to taste
1. 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 min. till soft. Drain the water and set aside.
2. Heat oil in a 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.
3. Throw in the chopped onions. Add salt and fry till onions turn soft and light brown.
4. Add boiled beans, chilly powder. Mix well. Cover and cook on medium flame for 8 min. stirring in between.
5. Throw 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 off the flame and garnish with coriander leaves. Serve hot with rice and papad.