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- Chikkudukayalu (Indian Broad Beans) – 500gms
- Potatoes – 200gms
- Bengal Gram – 2tsps
- Black Gram – 1 1/2tsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1tsp
- Turmeric Powder – 1/4tsp
- Red Chilli Powder – 1 1/2tsps
- Salt to Taste
- Oil – 5tsps
Wash and clean the Chikkudukayalu. String them and break the pods into pieces. Check for the worms inside the pods. Take all the broad bean pieces in a microwave safe bowl and add some water. Keep this bowl in a microwave oven and microwave on high power for 5 minutes. Stir once and cook on 30% power for 7 minutes. Allow standing time of 5 minutes to see the broad beans cooked. Keep the bowl aside. Remove any excess water left after cooking the broad beans. Use this water to cook the potatoes.
Wash and clean the potatoes. Cut them into long pieces and take them into a microwave safe bowl. Add the drained water (water drained after cooking the broad beans) to the cut potatoes. Cook the potatoes in a microwave oven on high power for 5 minutes and on 30% power for 5 minutes. Allow standing time of 3 to 4 minutes and the potatoes will be cooked.
Heat a pan and add oil to it. Keep the seasoning ingredients near the pan. When oil is hot add the bengal gram and black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Add the turmeric powder, red chilli powder and mix. Add the cooked potatoes and broad beans and mix well. Add salt to the curry and mix well. Cook covered on slow flame for 3 minutes. Remove the lid and stir once. Transfer the curry to a serving bowl. Serve this curry with hot rice.
Points to Notice:
Slit open the broad bean pods to check for worms. Many just break them into pieces and use them. In such cases the worms hidden inside the pods remain in the broad bean pieces. So it is necessary to open the broad bean pods before or after breaking them into pieces.
Broad beans are rich in fiber. String the broad beans first and remove the fiber and then break them into pieces (TELUGULO CHIKKUDUKAYALU OLAVATAM ANTARU). If you cut the pieces with a knife, because of the fiber you will not be able to enjoy the curry.
have asked you to keep the seasoning ingredients near the frying pan.
reason is after adding the turmeric powder and red chilli powder if you
time in adding the cooked vegetables, the powders may get burnt and the
will get burnt smell. So we have to be quick in action to add the cooked
vegetables after adding the spices.Cooked vegetables have some water
will balance the dryness of the spices and prevent burning.
can avoid using potatoes and prepare this curry with just broad beans
However if potatoes are added it will enhance the taste.
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