As I am writing these posts, I am learning a lot more about the nutritional values of the vegetables. One very important vegetable that is rich in minerals and protein is ‘Indian Broad bean’ or ‘Chikkudu‘. This is one of the very tasty vegetables available for us.
I don’t find this often in US. So, the last time I went to India, I made a point to get this seed from my close relative who had a big farm of these.
Now I am having these broad beans right in my back yard. The taste of the fresh vegetable picked from the garden tastes so much better. I am trying to encourage every one to have their own vegetable garden and feel the happiness both from gardening and fresh vegetables.
This is a very simple and healthy stir fry that doesn’t need a lot of cooking.
- 20 broad beans / Chikkudu
- 2 garlic cloves
- 1 small onion chopped (optional)
- 1 tbsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp each of mustard seeds, cumin, urad dal, channa dal
- 2 dry red chilies
- ¼ cup of shredded dry coconut (optional)
- Wash the broad beans thoroughly. Trim the ends of broad beans and cut them to 1 inch pieces.
- In a pressure cooker, add these broad bean pieces with 1/4 tsp of salt and ¼ cup of water. Let it whistle for 2 times. Rest the cooker so that all the pressure is released.
- Heat oil in a sauté pan. Add mustard seeds, when they splutter, add cumin, garlic, dry red chilies, urad dal, channa dal and sauté them until, urad dal is light brown.
- Add and sauté the chopped onion for few minutes until they are transparent. (optional step)
- Add boiled broad beans and Sauté for 2 minutes. Add chili powder, salt. Stir and cook the curry on medium heat for about 2 minutes.
- Adjust the taste and add shredded coconut. Sauté it for another 2 mins stirring once in a while.
- Serve hot with rice.
Since the broad beans have been pressure cooked, it does not need much more cooking process. We just need to layer the ingredients and let them sauté together with the spices.