Chikkudukaya Kura instant pot | broad beans fry is a dry curry. Broad beans are a good source of protein, rich in iron and fiber. This easy vegan curry consists of broad beans cooked up with oil, onion, tomato, and potatoes. It is a perfect accompaniment with rice or roti.
Ingredients for chikkudukaya kura instant pot
Chikkudukaya: Chikkudukaya or broad beans are good source of b vitamin and folate. This popular Andhra dish is vegan and gluten-free.
Tomato: Tomato adds a nice tangy flavor to the dish and helps in binding spices together.
Potato: Tender, nutritious, and delicious textural element to this meatless dish. I prefer Yukon gold potatoes while cooking in an instant pot, as they hold the best shape. Red potatoes and russet potatoes also go well with this dish.
Sesame powder: Toasted sesame powder is optional, but no Andhra dish is complete without adding this powder for extra flavor and aroma. Sesame is a great source of magnesium and calcium.
Cleaning the chikkudukaya or broad beans
Bend and tear the edges of the broad bean and peel the fiber string length-wise, as shown in the picture.
Meal prep is the best way to cook this dish on week days. Find some time on week end or previous night while watching tv for cleaning the beans.
Open the beans and check if any seeds or rotten. Break or cut the beans in 1/2 or 1-inch length.
How to make chikkudukaya kura instant pot
1. Wash the beans and keep them aside.
2. First, Chop a small onion, Thai green chili, and tomato and keep them aside.
3. Turn on the instant pot, SAUTE mode heat the oil and add mustard seeds, and cumin seeds wait until they splutter.
4. Add the green chili, onion, curry leaves, and asafoetida (Hing) saute for a few seconds. Then add tomato, turmeric, and salt, and cook until tomato is mashed completely.
5. Turn off SAUTE mode, add chikkudukaya or broad beans, potatoes, coriander powder, and sesame powder, and mix it well.
6. Place a trivet and keep a rice or quinoa bowl on the trivet. Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
Quinoa : water = 1/4 cup : 1/2 cup
Sona masoori rice : water = 1/4 cup : 1/2 cup
7. When the countdown is done, quick release and serve it with rice, quinoa, or roti.
CHIKKUDUKAYA KURA INSTANT POT
Equipment
Ingredients
- 4 cups Chikkudukaya or broad beans or 760 grams
- 5 finely chopped Thai green chili
- 1/3 cup Onion or small
- 1 medium Tomato
- 1 medium Potato
- 1 tbsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 1/4 tsp Turmeric
- 1/8 tsp Hing or asafoetida
- 1 tbsp Coriander powder
- Salt to taste
- 1 tbsp Toasted sesame powder Optional
Instructions
CLEANING THE BEANS
- Bend and tear the edges of the broad bean and peel the fiber string length-wise, as shown in the picture.
- Open the beans and check if any seeds or rotten. Break or cut the beans in 1/2 or 1-inch length.
HOW TO MAKE THIS CHIKKUDUKAYA KURA OR BROAD BEANS CURRY
- Wash the beans and keep them aside.
- First, Chop small onion, Thai green chili, tomato and keep them aside.
- On SAUTE mode heat the oil and add mustard seeds, cumin seeds wait until they splutter.
- Add the green chili, onion, curry leaves, asafoetida (Hing) saute for a few seconds. Then add tomato, turmeric, salt, and cook until tomato is mashed completely.
- Turn off SAUTE mode, add chikkudukaya or broad beans, potatoes, coriander powder, and sesame powder, and mix it well.
- Place a trivet and keep a rice or quinoa bowl on the trivet. Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
- When count down is done, quick release and serve it with rice, quinoa, or roti.
Notes
DID YOU TRY THIS RECIPE?
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