{"id":2771,"date":"2012-08-02T08:19:17","date_gmt":"2012-08-02T15:19:17","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=2771"},"modified":"2014-03-25T14:12:01","modified_gmt":"2014-03-25T21:12:01","slug":"indian-broad-bean-tomato-curry-chikkudukaya-tomato","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/indian-broad-bean-tomato-curry-chikkudukaya-tomato\/","title":{"rendered":"Indian Broad Bean & Tomato Curry (Chikkudukaya Tomato)"},"content":{"rendered":"
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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\u00a0chikkudukaya tomato on Sailu’s Kitchen blog<\/a>\u00a0which I adapted slightly.\u00a0Next 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.<\/p>\n

1 pound broad beans
\n2 tablespoons oil
\n1-2 onions sliced
\n1 teaspoon ginger chopped
\n2 green chilis chopped
\n2-3 tomatoes chopped
\n1 teaspoon turmeric
\n1 teaspoon chili powder
\nSalt
\n1 tablespoon jaggery
\n1 teaspoon garam masala
\n1 more tablespoon oil
\n1\/2 teaspoon jeera (cumin seeds)
\n1\/2 teaspoon mustard seeds
\n4-5 curry leaves
\nCilantro<\/p>\n

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  1. Peel the tough side strings off the broad beans and cut into bite size pieces.<\/li>\n
  2. Boil the broad beans in salted water for a few minutes to get them tender.<\/li>\n
  3. Meanwhile heat oil in medium stock pan.<\/li>\n
  4. Add the onions and cook until translucent adding the ginger and green chilis part way through cooking.<\/li>\n
  5. Add the tomatoes, turmeric, chili powder and salt and cook until the tomatoes get mushy.<\/li>\n
  6. Add in the broad beans, jaggery and garam masala.<\/li>\n
  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.<\/li>\n
  8. Add the curry leaves and cook for a couple more seconds.<\/li>\n
  9. Throw into the dish and stir.<\/li>\n
  10. Top with cilantro.<\/li>\n<\/ol>\n