Nov 20, 2013

Chikkudukaya Tomato Curry

This is a simple every day recipe made with Chikkudu Kaya ( Indian Broad Beans). Chikkudu Kaya is seasonal and available during Fall Season in India. When I was in India I am not too fond of this legume, but after coming here due to it's limited availability I do crave for this veggie sometimes. You can find these at Indian stores, but the taste is totally different when you make curry with the fresh beans from the vine from your yard.  Mostly We used to get these legumes from my Aunt's Garden (or neighbor's), we never bought these from store back in India. These are very easy to grow and once you have a stable vine, you will get lot of yield, A LOT means that you get tired of plucking them, that's how i remember at my Aunt's house.

After several failed attempts at growing Chikkudu Kaya here (in DFW) in my Garden I gave up, but my wonderful sister is successful in growing this plant this year in her own garden. That means, there is a lot of fresh Chikkudu Kaya, of course When it's coming to plucking those it's the same story as she got lot of yield, but keeping all the plucking pain aside good news is there is no dearth for these fresh legumes in my kitchen this year for sure. Thank you Sowji for fresh homegrown Beans!

I don't remember mom making many varieties with this Beans, only few Chikkudukaya Fry or Chikkudu Kaya Tomato, or very rarely Chikkudukaya Pickle. But just these limited recipes are enough as these are loaded with protein and flavor. Please let me know if you have more recipe ideas with Chikkudu Kaya ( Indian Broad Beans). Now, with out any further due, Here is the Chikkudukaya Tomato recipe for today!

Chikkudu Kaya - 1 lb (1/2 kg) ( Indian Broad Beans)
Onion - 1/2
Green Chili - 2
Tomato - 2
Cilantro - 2 Tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt - 1 tsp
Oil - 2 Tbsp

Indian Tempering Ingredients

  1. Wash the beans under lukewarm water and trim the edges and remove the vines on the side, break them into bite pieces. Chop green chilies, onions and tomatoes into long thin slices.
  2. Heat oil in the Pressure Cooker Pan (or heavy bottomed vessel), add red chili, chana dal, urad dal, cumin seeds, once they turn golden, add mustard seeds, and wait until they splutter; add curry leaves. 
  3. Add Green Chili, Onion slices and add turmeric powder. Saute onions for 3 min. Add chikkudu kaya pieces to the Pan. add salt and saute them for 5 min. 
  4. Add tomato pieces to the Pan, mix everything well. Add red chili powder, coriander powder mix very well. Close the cooker and wait until 2 whistles and turn off the heat. 
  5. After 15 min remove the lid and mix everything well, turn on the stove and let it simmer to evaporate the excess water ( for 5 min). Taste and adjust all the seasonings and finally top with Cilantro. Switch off the stove and transfer to Serving Bowl and serve with White Rice.

Check out all other
Everyday Recipes
Pressure Cooker Recipes

take care until we meet here


  1. Replies
    1. Thanks Veena, it's not Okra, it is Indian Broad Beans! :-)

  2. Delicious and healthy recipe. Will tryout your version soon.

  3. Lovely website! Thank u for getting connected! lovely curry im sure must go well with all kind of south indian food
    Also visit Stay conected :)

  4. Interesting, have not heard of it but quite ready to make it. Love okra and this curry.

  5. Replies
    1. We don't need add any extra water. Tomato, Beans and Pressure cooking will yield some water. When you open the Cooker, make sure that water gets mixed into the curry making it thick. Otherwise the curry will be watery!



Thanks for visiting Yum! Yum! Yum!. I really appreciate your time in dropping a note for me. Your comments are truly motivating and feedback allows me to improve more to bring the best.



Related Posts Plugin for WordPress, Blogger...