Chikkudukaya Kura

1. 1
   prep · ~8 min

   Prep the chikkudukaya.

   1.Wash the chikkudukaya well.

   2.Trim both ends and pull away any tough strings.

   3.Chop the beans into small even pieces so they cook quickly.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, urad dal, and curry leaves.

   4.Cook for a few seconds until the dal turns lightly golden.

   TIPKeep the heat medium so the urad dal browns evenly without burning.
3. 3
   saute · ~5 min

   Cook the onion and chilies.

   1.Add onion, green chili, and ginger to the pan.

   2.Sauté until the onion turns soft and lightly golden.

   3.Stir in turmeric powder and mix well.
4. 4
   saute · ~3 min

   Add the beans and spices.

   1.Add the chopped chikkudukaya and mix to coat it with the onion masala.

   2.Add salt, red chili powder, and coriander powder.

   3.Stir for 2 minutes so the spices coat the beans evenly.
5. 5
   simmer · ~12 min

   Cook until tender.

   Pour in water, cover, and cook on low heat until the chikkudukaya is tender and the moisture is almost gone. Stir once or twice during cooking so it does not catch at the bottom.

   TIPCook just until tender; overcooking makes the beans dull and mushy.
6. 6
   garnish · ~2 min

   Finish with coriander leaves.

   Open the lid, cook uncovered for 1 to 2 minutes if any moisture remains, then sprinkle in coriander leaves and mix gently.

7. 7
   serve

   Serve hot.

   Serve Chikkudukaya Kura hot with steamed rice, plain dal, or chapati.

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