Chikkudukaya kura is Indian broad beans dry curry. Pairs well with rice and Indian flatbreads.
Bend and tear the tip of the beans and peel the fibrous string length wise, as shown in the picture.
Open the beans and check inside for insects or rotten seeds.
Cut/break the beans into ½ “ or 1” length with fingers. A knife is not necessary for this.
Wash the beans and frozen valor lilva, if using and transfer to a saucepan.
To the saucepan add green chilies and ½ the chopped scallions, salt and about ½ - 1 cup of water.
Cook 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 translucent.
Add scallions, garlic and saute for a minute.
Throw turmeric, chili powder and stir well.
Add boiled beans and mix well. If there is any water, cook on high flame until water evaporates.
Then, reduce the flame to med-medium high and fry for another 5-10 minutes.
Garnish with cilantro and serve it with roti or rice.