Indian Beans with Tomato

Chikkudu kaya or Val Papdi is referred to as Indian beans. Frozen Indian beans are used for preparing this recipe.

Ingredients:

1. Indian Beans – 2 cups
2. Vegetable Oil – 3 teaspoons
3. Tomato – 1 medium sized
4. Onion – 1 medium sized
5. Green Chilies – 2 to 3 or add as you like
6. Red chili powder – 1 teaspoon
7. salt as required
8. Curry leaves – 6
9. Cilantro – 3 full strings

Seasoning (Popu)
- Chana Dal - ¼ teaspoon
- Urad Dal – ¼ teaspoon
- Cumin Seeds – a pinch
- Mustard Seeds – ¼ teaspoon
- Dried Red Chilies – 1 should be broken to 2 or 3 pieces


Method of preparation

Boil the Indian beans with 3 cups of water and ¼ teaspoon of salt in the microwave for 15 minutes.
While the beans are cooking, finely chop the onion, tomato and green chilies.
Use a deep pot to cook the Indian beans curry.
Put the pot on the stove and heat 3 teaspoons of oil. When the oil is hot add the seasoning to the hot oil.
When the mustard seeds start spluttering add the curry leaves, chopped onion, green chilies and tomato pieces.
Let this cook until the onion and tomato turn soft.
Drain any water remaining with the cooked Indian beans and add to cooking onion, tomato and green chilies. Keep stirring until they are mixed well.
Add a big pinch of turmeric powder and a teaspoon full of red chili powder and salt as required, mix it well and put the lid on the pot.
Allow it to cook on medium heat for five minutes, and add a cup of water and mix well. Keep the lid closed.
When the mixture starts to bubble up and boil well, add one table spoon of masala paste. When the curry becomes thick turn the stove off, and empty it into a nice serving dish, and add finely chopped cilantro as garnish.