Broad beans tomato curry is a healthy and nutritious side dish that can be served with rice or chapathi. High in fiber, this simple curry is delicious dish to enjoy for a weeknight meal.
In Telugu states we call broad beans as Chikkudu kayalu. Chikkudu Kayala vepudu is a simple stir fry where onion, ginger and garlic are sauteed with the broad beans and masalas like coriander powder, cumin powder and chili powder are added for the spice. Tomato gives the much needed moisture for the sabzi and is finsihed off with lots of coriander leaves.
When picking the broad beans try to find the ones which are little tender. Matured beans generally have a string on the side which needs to be removed before cooking them.
Ingredients needed to make Broad Beans Curry –
- Broad beans, pick the beans which are tender
- Onion, tomato
- Ginger & garlic
- Spices like coriander powder, cumin powder and red chili powder
- Green Peas or cooked black chana
- lemon juice
- salt and oil
- Tempering ingredients ( mustard seeds, chana dal, urad dal, cumin seeds and curry leaves)
More Dry Curry recipes from the blog –
If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.
Broas Beans Tomato Curry
Ingredients
- Broad beans – about 3 cups
- Medium tomatoes- 2 chopped
- Medium onion- 1 chopped
- boiled black chick peas or frozen green peas – ½ cup
- Ginger- ½ inch cut to small pieces
- Garlic- 2 cloves
- Cumin powder- ½ tsp
- Coriander powder- ¾ tsp
- Red Chili powder- ½ to ¾th tsp (add acc to your spice level)
- Lemon juice to taste
- Salt to taste
- Coriander for garnish
- Sugar- ¼ tsp
Instructions
- Wash and remove the strings from the sides of the broad beans and cut into small pieces.
- Now take a pan add 3 tsps of oil and do the tempering by adding mustard seeds. When mustard starts popping add ¼th tsp each of the chana dal, urad dal and cumin seeds and few curry leaves. Fry for few seconds and add a pinch of asafatedia.
- Now add the onion, ginger and garlic pieces and cook for five minutes till soft.
- Add the cut broad beans, turmeric powder and ¼ tsp salt. Mix well. Close the lid and cook in medium heat.
- When the Avarekai is about eighty percent cooked add the tomato, boiled black chick peas ( or green peas), sugar, cumin, coriander and red Chile powder. Mix well.
- Cook for another ten minutes in a low frame. Finally add the lemon juice and coriander for garnish.
- Check for seasoning and serve the curry with chapathi or rice.
Leave a Reply