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
- 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
- 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.