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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
For tempering:
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


1 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.
2 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.
3 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.
4 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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