Recipes from an Indian kitchen with a focus on Andhra cuisine
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Saturday, April 2, 2016
Goru Chikkudukaya Tomato Curry
1/2 kg chikkudukaya/broadbeans, tear each into two pieces, boil in salted water and strain
2 medium onions, finely chopped
1 slit green chilli
2 tomatoes finely chopped
pinch of turmeric
1 tsp red chilli pwd
pinch of garam masala pwd (optional)
1 1/2 tbsps grated coconut (optional)
salt to taste
fresh coriander leaves for garnish
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
3-4 crushed garlic cloves (optional)
few curry leaves
1 tbsp oil
Heat oil in a cooking vessel, once hot, add the mustard seeds and let them pop, add the garlic, cumin, red chillis and curry leaves, stir fry for a few seconds.
Add the slit green chilli and onions and saute till soft. Add turmeric and tomatoes and saute further for a mt. Add chilli pwd, mix, cover and cook on medium heat for 5-6 mts.
Now add the boiled beans and salt and cook for another 2-3 mts. Add a small cup of water and let it cook covered on medium heat for another 5-6 mts or till the beans are cooked and soft.
Adjust salt, add garam masala pwd, mix and turn off heat.
Garnish with fresh coriander leaves and serve with rice or chapatis.
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