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Vankaya chikkudukaya kura (Brinjal - Indian broad beans curry)

One of my favourite dishes I loved since childhood especially the one cooked by my atta. Not a big fan of greens during when I was a child so I used to pick up the beans from this curry and leave aside the skins but now am a die hard fan of both. Here's a glance at the recipe.... Brinjals of any kind can be used to cook this dish. I used the purple colored ones here. Make sure you pick up tender broad beans and brinjals.

What we need...

Brinjals - 6 (chopped to small chunks)

Broad beans (chikkudukaya) - 15 (each cut into two halves)

Onions - 3 medium size (chopped finely)

Green chillies - 2 (slit lengthwise)

Garlic - 3 cloves (crushed)

Curry leaves - 2 sprigs

Jeera/Cumin seeds - 1 tsp

Turmeric - 1/4 tsp

Chilly powder - 1 tbsp

Salt to taste

Coriander leaves - for garnish

Oil - 2 tsps

Milk - 1 cup

Water - 1 cup

How to.....

1. Heat oil in a kadhai, add crushed garlic and green chillies. fry for a minute on medium flame.

2. Add curry leaves, jeera, chopped onions, and turmeric. Fry till onions turn to golden brown.

3. Add brinjal chunks and broad beans pieces to fried onions, salt. Cover and cook on low flame till brinjal and chikkudukaya turn soft. This would take about 10-12 mts.

4. Add a cup of water, mix, cover and cook on medium flame till the beans are cooked.This would take 6-8 mts. Adjust salt and chilly powder if required.

5. Add a cup of milk and cook till it forms to thick gravy consistency. Garnish with coriander leaves.

6. Serve hot with steamed rice.


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