They had a new vegetable at the Indian market! Indian broad beans or chikkudu kaya. I get very excited about new ingredients so I brought some home and found this lovely recipe for chikkudukaya tomato on Sailu’s Kitchen blog which I adapted slightly. Next time, out of curiosity, I might try and skip the par boiling of the broad beans. I have found that I like green beans more if I let them saute rather than steam and it might be true for broad beans as well. But par boiling worked great too! I used a little more oil this time for this dish; I’m sure you could reduce it. However, if you skip parboiling I would use all the oil.

1 pound broad beans
2 tablespoons oil
1-2 onions sliced
1 teaspoon ginger chopped
2 green chilis chopped
2-3 tomatoes chopped
1 teaspoon turmeric
1 teaspoon chili powder
Salt
1 tablespoon jaggery
1 teaspoon garam masala
1 more tablespoon oil
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon mustard seeds
4-5 curry leaves
Cilantro

1. Peel the tough side strings off the broad beans and cut into bite size pieces.
2. Boil the broad beans in salted water for a few minutes to get them tender.
3. Meanwhile heat oil in medium stock pan.
4. Add the onions and cook until translucent adding the ginger and green chilis part way through cooking.
5. Add the tomatoes, turmeric, chili powder and salt and cook until the tomatoes get mushy.
6. Add in the broad beans, jaggery and garam masala.
7. Heat the rest of the oil in a tadka pan or other small pan and fry the jeera and mustard seeds until the mustard seeds pop.
8. Add the curry leaves and cook for a couple more seconds.
9. Throw into the dish and stir.
10. Top with cilantro.