Broad Bean Curry/Chikkudukaya Kura/avarakkai poriyal/sem ki sabji
Broad bean curry is simple, delicious, and perfect for a night meal. It pairs well with rice and chapati.
Ingredients
- 500 gm broad beans
- 2 onions small-sized or 1 medium, chopped
- 2 tomatoes red, ripened, medium, chopped
- 2 green chili slit
- 1 sprig curry leaves
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- ½ tsp ginger-garlic paste
- coriander leaves freshly chopped
- 1 tbsp Oil cooking oil
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- salt as needed
Instructions
- Peel the pods cut them into smaller sizes, and wash them.
- Wash onions, tomatoes, green chili, curry leaves, and coriander leaves separately. Chop onions, and tomatoes, slit green chili, and remove curry leaves from the sprig.
- Heat oil in a pan, add cumin and mustard seeds, let them pop. Keep the flame on the sim.
- Add green chili and curry leaves to the pan and saute for 30 seconds.
- Add chopped onions to the pan and fry until golden. Keep the flame on medium.
- Add turmeric powder and ginger-garlic paste to the pan and saute for 30 seconds.
- Add broad beans with half a teaspoon of salt to it. Close the lid and cook for 5 minutes.
- Add chopped tomatoes to the pan, and stir it. Cook for 5 minutes till tomatoes become mushy.
- Add red chili powder to the pan and saute for a minute.
- Add a little water and salt as needed, and stir it. Cook for 2 minutes.
- Add chopped coriander leaves to the broad bean curry. Turn off the stove.
- Finally, Broad bean curry is ready to serve.
