Dry indian broadbeans curry

My daadi ammi- grand ma used to have indian broad beans in our garden. When in season we would have so many of them with so many plump seeds yum yum and then she would save some of the best ones for the next season

The frozen ones have nothing in Camparison in taste with those fresh home grown beans.

But immigrants always miss the taste of home

Today's yummy delicious curry is dry and best served with khatti dal and steaming hot rice

Indian broad bean curry ( indian beans fried with sesame and coconut powder)

Chikkudu kaaya vepudu

                                                   

Ingredients

1. 1 lb sem ki phalli aka chik kudu kaaya aka Indian broad beans
2. 2 table spoons oil
3. 1/2 teaspoon each of mustard seeds, urad dal, salt, turmeric
4. Few dried red chillies
5. Curry leaves

Dry roast

1. 1 teaspoon cumin, coriander seeds
2. 1 table spoon sesame seeds
3. 1 heaped teaspoon dry coconut
4. 2 garlic cloves

First roast the sesame seeds, cumin seeds, in a slow flame, in this add garlic, add coconut and roast for 2 more minutes. then make coarse powder.
Heat oil in a pan add mustard seeds and urad dal when mustard seeds is splutter, add curry leaves and dried chillies. Fry for a minute. Add chopped beans and turmeric powder and salt. mix it well put the lid on and cook till the beans are tender, about 20 minutes.
Add made masala powder, stir to combine and garnish with cilantro
Serve with ghee and hot rice like I did 😊