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Chikkudukaya Potato Curry | Broad Beans Curry

2021-02-24
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 15m
  • Ready In: 20m
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Nutritional Info

This information is per serving.

  • Calories

    86
  • Carbohydrates

    8g
  • Fat

    3g
  • Protein

    6g
  • Serving Size

    102g
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A simple, everyday stir fry recipe that incorporates seasons’ best chikkudukaya and potato. One of my favorite ways to cook beans with fresh methi leaves and mildly spiced. Makes for a decent side with Rotis or rice and sambar/rasam.

Ingredients

  • 1 Kg Chukkudukaya
  • 1 Potato
  • 1 Cup Chopped Onions
  • 3 Green Chiles
  • 1 Teaspoon Ginger Garlic Paste
  • 1/2 Teaspoon Turmeric Powder
  • 1 Cup Fresh Methi Leaves
  • 2 Teaspoon Red Chili Powder
  • 1 Teaspoon Salt
  • Chopped Coriander Leaves

Method

Step 1

Peel the chikkudukaya and take out all the seeds. Cut the chukkudukaya and Keep it aside.

Step 2

Peel the potato skin and cut it into pieces. Keep it aside.

Step 3

Heat 1 tablespoon oil and add 1 cup chopped onion, 3 green chilies. Sauté onions until light golden brown.

Step 4

Add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.

Step 5

Add 1 cup fresh methi leaves and mix well. Now add potatoes and mix well. Close the lid and cook for 2 minutes.

Step 6

Add chukkudukaya seeds and chopped chukkudukaya. Mix well and add 2 teaspoons chili powder, 1 teaspoon salt. Mix well and cook for 3 minutes.

Step 7

Mix and cook until potatoes are well done.

Step 8

Add chopped coriander leaves and turn off the stove.

Step 9

Serve hot with roti or as a side dish with sambar or rasam.

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