Avarakai Tomato Fry / Broad Beans Tomato Fry / Chikkudukaya Tomato fry
Avaraikai / Chikkudukaya / Broad beans can be made as Poriyal, Kootu, can be added in aviyal too, made as a simple fry too. This time I just made a simple fry with some tangy tomato flavour in it. Instead of having only the broad beans in the fry, I just added a full ripe tomato to have some tangy flavour in the fry which makes it more tastier. This goes well with hot rasam rice or any dal rice varieties...But it tastes really good only if its made with fresh broad beans. Sometime we forget the freshly bought broad beans from shops and it might be hiding in the fridge somewhere. With those old broad beans, the taste of the fry is somewhat ok....but not as we expect. So, as soon as we bring those fresh ones, try to make this curry to enjoy its freshness..
Ingredients
Broad Beans / Avaraikkai / Chikkudukaya - 2 cups broken into small pieces by hands itself
Big ripe tomato - 1
Salt - To Taste
Sugar - 1 Pinch
Red Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
For Tempering
Olive Oil - 2 tbsp
Hing / Asafoetida - 1 Dash
Mustard Seeds - 2 tsp
Jeera - 1 tsp
Urad Dal / Ullutham Paruppu / Mina Pappu - 1 tsp
Channa Dal / kadalai paruppu / Senaga Pappu - 1 tsp
Dry Red Chillies - 2 medium ones
Curry Leaves - 5 or 6
Method
- Wash the Avaraikkai / Broad Beans / Chikkudukaya and break them into finger size using hand only.
- Cut the tomato into small pieces and keep them ready.
- On the kadai, add heat and complete the tempering process by adding all the ingredients in order.
- After tempering is done, add the tomatoes, turmeric powder and fry them for 2 minutes till they become mashy.
- Add the washed, broken pieces of Broad Beans into the kadai and a pinch of sugar into it. Mix well.
- Add little water into the vessel, cover it with a lid and allow them to cook inside for 3-4 minutes.
- After the broad beans are cooked perfectly, open the lid, add required amount of salt,red chilli powder and fry them on medium heat for 3-4 minutes.
- Switch off the flame after they are nicely cooked and fried. Serve this with hot rasam rice.
Variations
Cooking time of this vegetable depends on the freshness and age of this vegetable. If the Broad Beans are tender and fresh, it cooks very fast and it definitely takes more time for aged broad beans.