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A simple yet flavorful Andhra curry where tender broad beans and juicy tomatoes are cooked in a savory spice blend. This classic side dish is a staple in South Indian homes and pairs perfectly with rice or roti.
For 4 servings
Prep the Vegetables: Wash the broad beans (chikkudukaya) thoroughly. Trim the ends and pull off the tough strings along the sides. Chop them into 1-inch pieces. Finely chop the onion and tomatoes. Slit the green chillies lengthwise.
Temper the Spices (Tadka): Heat sesame oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add cumin seeds and urad dal, and sauté for about 30 seconds until the dal turns light golden. Add the curry leaves, slit green chillies, and asafoetida. Sauté for another 10-15 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onions to the pan. Sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Build the Masala Base: Add the chopped tomatoes to the pan. Cook for 5-7 minutes, mashing them with your spatula, until they turn soft and pulpy. Now, add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Stir well and cook for 1-2 minutes until the oil begins to separate from the masala.
Cook the Broad Beans: Add the chopped broad beans to the masala. Stir everything together for 2 minutes to coat the beans evenly. Pour in 120 ml (1/2 cup) of water, mix well, and bring the curry to a gentle simmer.
Simmer and Finish: Cover the pan with a lid and reduce the heat to low. Let it cook for 10-12 minutes, or until the beans are tender but still retain a slight bite. Stir once or twice in between to prevent sticking. If there's excess water, remove the lid and cook for another 2-3 minutes until the curry reaches a semi-dry consistency.
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A simple yet flavorful Andhra curry where tender broad beans and juicy tomatoes are cooked in a savory spice blend. This classic side dish is a staple in South Indian homes and pairs perfectly with rice or roti.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 233.92 calories per serving with 8.33g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes for the flavors to meld. Serve hot with steamed rice, sambar, or fresh rotis.
Add one medium potato, peeled and diced, along with the broad beans. You may need to add a little extra water and cook for a few more minutes until the potatoes are tender.
For a coastal Andhra touch, add 2-3 tablespoons of freshly grated coconut or 1 tablespoon of dry coconut powder (kopra) in the last 2 minutes of cooking.
Add 2 tablespoons of soaked chana dal (split chickpeas) along with the onions for added texture and protein.
Stir in 1-2 tablespoons of cashew paste or peanut powder mixed with a little water at the end for a thicker, creamier consistency.
Indian broad beans are packed with fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish provides a good amount of protein from the broad beans, making it an excellent choice for vegetarians and vegans to support muscle health and satiety.
Tomatoes are rich in lycopene, and turmeric contains curcumin, both powerful antioxidants that help protect the body against cellular damage from free radicals.
The fiber in broad beans can help lower cholesterol levels, while the use of minimal, healthy fats and spices like turmeric contributes to overall cardiovascular wellness.
Look for beans that are bright green, firm, and slender. They should snap easily when bent. Avoid beans that are bulging, have yellow or brown spots, or feel limp, as they are likely old and will be fibrous.
Yes, it is a very healthy dish. Broad beans are an excellent source of plant-based protein, dietary fiber, and essential vitamins like folate. Tomatoes provide antioxidants like lycopene, and the spices used have various anti-inflammatory benefits.
One serving of this curry (approximately 255g) contains around 160-180 calories, making it a light and nutritious option. The exact count can vary based on the amount of oil used.
Absolutely. To make a gravy version, increase the water to 1 cup (240 ml). You can also blend one tomato with a tablespoon of cashews or poppy seeds to create a smooth paste and add it after sautéing the onions for a thicker, richer gravy.
This curry pairs wonderfully with hot steamed rice and a dollop of ghee. It also goes well with soft rotis, chapatis, or as a side dish in a traditional South Indian meal with sambar and rasam.
Yes, you can use frozen broad beans. You don't need to thaw them beforehand. Add them directly to the masala and reduce the cooking time by a few minutes as they are often partially cooked.