Chikkudu Kaya Kura – Indian Broad Beans Fry

This afternoon, as I was blog hopping, I came across an event going on at Sindhirasoi. The event is called Just for You. This is a vegetarian food blog event and I began to think if I could participate and what to send. You see, Mr.U is a meat lover and if meats were allowed, I would have numerous entries to send. Then suddenly I remembered that he wanted chikkudu kaya kura for dinner. Chikkudu kaya is one of very few vegetables that  I can confidently say, U loves it.  I got to work right away and cooked the vegetable right way.  Honey, this chikkudu kaya kura is Just for You, but the recipe goes to Alka, for her Just for You Event.

Chikkudu kaya kura or Indian Broad Beans fry is an all time favorite in my family, not just in my married family, but in my maternal family too.  Back home, specially in the villages, broad beans is very long with big seeds in the pod.  The bigger the seeds, tastier the vegetable is.   Broad beans here is not that big and is seedless.  It is seedless because it is plucked too early and sent of to the stores, even before the seeds are formed.   Since the pods don’t have any seeds in them, I add some frozen valor lilva or Indian beans when cooking the vegetable.  Frozen valor lilva can be found in the freezer section of any Indian grocery store.  Last time I did my Indian groceries, I was lucky and found very good chikkudu kaya with big beans/seeds in the pod.  I think I will again go to the store  tomorrow, to pick up some more chikkudu kaya before it is all sold out, and freeze it for future use.  :)

Total Time: 30-35
Preparation: 15 minutes (I did not check how long it took cut the beans)
Cooking Time: 15 – 20 minutes
Yields: 4

Ingredients:
  • 500 gms or little over a 1lb Indian Broad Beans
  • ¾th – 1 cup fresh frozen Valor Lilva
  • 8 Green Chilies Chopped or cut length wise
  • 2 Scallions Chopped
  • Salt to Taste
  • 2-3 tbsp Oil
  • 4 Curry Leaves
  • 1 Small Onion chopped
  • 1 tbsp Garlic Crushed/Paste
  • ½ tsp Turmeric Powder
  • 1 tsp Chili Powder
  • Cilantro to Garnish
Preparation:
  • Break the tips of the beans and peel the fiberous string length wise, as shown in the picture. Open the beans and make sure there are no insects or rotten seeds inside. Cut/break the beans into ½ “ or 1” length with your fingers.  You don’t need a knife for this.
  • Wash the beans and the frozen valor lilva if using.   In a sauce pan, add these beans, green chilies and ½ the chopped scallions, salt and about ½ – 1 cup of water. Cook the beans until tender. This should take about 5- 10 minutes. No longer than 10 minutes. Beans cooks very fast and be careful not to over cook it.
  • In a pan, add oil and saute curry leaves and the onions until they become translucent.
  • Add scallions, garlic and saute for a minute. Add turmeric and chili powder and stir well.
  • Add boiled beans and mix well. If there is any water, cook on high until water evaporates. Reduce the flame to med-medium high and fry for another 5-10 minutes.
  • Garnish with cilantro and serve it with roties or rice.

Leave a Reply

  1. Lovely and healthy entry,i absolutely adore lilva beans and my mom makes one of the best dry dish using these.hey,it just hit upon me,i haven’t yet grabbed this recipe from my mom.Thanks for participating and sending this favorite of mine :-)
    Just one question…errr where is the pic of final dish?isnt it there or is it my firefox that’s playing nasty

    Alka, I have not put up the pic of the final dish yet. I will put it today. Yesterday, by the time finished cooking, it got cloudy and did not have enough natural light to get a good pic of the dish. I don’t like the pictures that are take under the lamp lighting. I was eager to post the recipe, I couldn’t wait until this morning to capture a good pic of the dish and then post the recipe.. ;)

    I will update the pic today and then email you the details that you require to post the round up.

    Thanks,
    usha

  2. Thnks dear,i can understand the hassles of lighting.U know i never take pictures after sunset,even if i make sumthng good at dinner,i save some portion for the next day and click it in day time to get some decent pics
    Truly awesome looking beans dish,i would love to give it a shot as these are so regular at my home(we make it in simple onion tomato base)

  3. I never see these broad beans here. My kids love picking on the seeds & eating. The recipe is good!

    Thanks Soma! My Indian store here NY carries broad beans but not the seedy ones. Last month I was lucky. I usually get the flat, seedless broad beans (valor) and add frozen valor beans (seeds) to the vegetable to make it seedy. I love picking out the seeds from the vegetable :)

  4. It was a flop show…I dnt know what went wrong..:(

    I am sorry it was a flop show! I can’t imagine what could have gone wrong…

  5. Pingback: Mushroom Bruschetta and Sandwich | MySpicyKitchen

  6. Pingback: Kabuli Palaw, National Dish of Afghanistan | MySpicyKitchen