Chikkudukaya Tomato Kura is one of the delicious recipes from Andhra, it tastes great when accompanied with rice. Indian broad beans curry with tomatoes can also be used as filling stuff for sandwiches. When it comes to Brahmin’s they avoid onions and cook them. As Indian broad beans are seasonal and are available in all seasons, it is one of the regular recipes in Indian homes.
Indians cultivate Indian broad beans in their backyard as they don’t need much manpower. They are one of the ancient cultivated plants which are rich in protein and fiber with zero fat. Even we cultivate in our house, I have a variant which has large bean and less skin.
Sometimes I purchase only beans of chikkudukaya and make use in preparation of vegetable biryani. Chikkudukaya Tomato Kura tastes great when accompanied with yogurt raita. I have read a blog that even jaggery can be added to this recipe, but I leave it to your taste buds. You may or may not like to add jaggery, I just wanted let you know that there is another option of making this recipe tastier.
Ingredients for Chikkudukaya Tomato Kura:
Tomato – 1/4 kg.
Chikkudukaya – 1/4 kg.
Onions – 2 no.
Green chilies – 4 no.
Curry leaves – 1 tsp.
Red chili powder – 1/2 tsp.
Turmeric powder – 1 pinch.
Oil – 4 tsp.
Coriander leaves – 1 tsp.
Salt – Required.
Preparation of Chikkudukaya Tomato Curry:
- Slice onions and green chilies.
- Cut tomato and chikkudukaya to small pieces.
- Heat oil in a pan, add onions, green chilies and curry leaves.
- Add tomato and chikkudukaya. Sprinkle salt and mix well.
- Once cooked, add turmeric powder, red chili powder and 2 cups of water.
- When it’s about to thicken the gravy off the flame.
- Chikkudukaya Tomato Kura is ready to add coriander leaves and serves hot.