Chikkudu Kaya Curry

Method

1. 1

   Prepare broad beans: Shell 250g fresh chikkudu kaya (broad beans). If using mature pods, string and cut into 2-inch pieces.

2. 2

   Fry onion: Heat 3 tbsp oil. Add 1 finely chopped onion. Cook on medium heat 8 minutes until golden.

3. 3

   Add ginger-garlic and green chilli: Add 1 tbsp ginger-garlic paste and 2 green chillies. Fry 2 minutes.

4. 4

   Add tomato: Add 2 chopped tomatoes. Cook 6-8 minutes until soft.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add beans: Add the beans and toss to coat in the masala. Season with salt.

7. 7

   Cover and cook: Add half cup water. Cover and cook on low heat 12-15 minutes until beans are completely tender.

8. 8

   Dry out: Uncover and cook on high heat 2-3 minutes until any excess moisture evaporates.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Chikkudu kaya curry should be dry and well-spiced. Serve with steamed rice.