Chikkudu Kaya Curry

Ingredients

• - 400g broad beans
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare broad beans: Shell 250g fresh chikkudu kaya (broad beans). If using mature pods, string and cut into 2-inch pieces.
2. Fry onion: Heat 3 tbsp oil. Add 1 finely chopped onion. Cook on medium heat 8 minutes until golden.
3. Add ginger-garlic and green chilli: Add 1 tbsp ginger-garlic paste and 2 green chillies. Fry 2 minutes.
4. Add tomato: Add 2 chopped tomatoes. Cook 6-8 minutes until soft.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add beans: Add the beans and toss to coat in the masala. Season with salt.
7. Cover and cook: Add half cup water. Cover and cook on low heat 12-15 minutes until beans are completely tender.
8. Dry out: Uncover and cook on high heat 2-3 minutes until any excess moisture evaporates.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Chikkudu kaya curry should be dry and well-spiced. Serve with steamed rice.