Wash and clean the Chikkudukayalu. String them and break the pods into pieces. Look for the worms within the pods. Take all of the broad bean pieces inside a microwave safe bowl and then add water. Bare this bowl inside a micro wave and microwave on high power for five minutes. Stir once and prepare on 30% power for 7 minutes. Allow standing duration of a few minutes to determine the broad beans cooked. Keep your bowl aside. Remove any excess water left after cooking the broad beans. Make use of this water to prepare the taters.
Wash and clean the taters. Cut them into lengthy pieces and bring them right into a microwave safe bowl. Add some drained water (water drained after cooking the broad beans) towards the cut taters. Prepare the taters inside a micro wave on high power for five minutes as well as on 30% power for five minutes. Allow standing duration of three or four minutes and also the taters is going to be cooked.
Heat a pan and add oil into it. Keep your seasoning ingredients close to the pan. When oil is hot add some bengal gram and black gram. Fry up until the seeds start altering color. Adding the mustard seeds and cumin seeds. Fry up until the seeds splutter. Add some turmeric powder, red chilli powder and blend. Add some cooked taters and broad beans and blend well. Add salt towards the curry and blend well. Prepare covered on slow flame for several minutes. Take away the lid and stir once. Transfer the curry to some serving bowl. Serve this curry with hot grain.
Suggests Notice:
Slit open the broad bean pods to check on for worms. Many just break them into pieces and employ them. In such instances the worms hidden within the pods stay in the broad bean pieces. So it's essential to open the broad bean pods after or before breaking them into pieces.
Broad beans are wealthy in fiber. String the broad beans first and take away the fiber after which break them into pieces (TELUGULO CHIKKUDUKAYALU OLAVATAM ANTARU). Should you cut the pieces having a knife, due to the fiber you won't be in a position to benefit from the curry.
I've requested you to definitely keep your seasoning ingredients close to the fry pan. This is because after adding the turmeric powder and red chilli powder for amount of time in adding the cooked vegetables, the powders could get burnt and also the curry can get burnt smell. So we must stop wasting time for action to include the cooked vegetables after adding the spices. Cooked vegetables possess some water which will balance the dryness from the spices and stop burning. It's possible to stay away from taters and make preparations this curry with only broad beans also. If however taters are added it'll boost the taste.
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hi gayathri akka, namasthe andi. youtube lo mee funnel chala useful ga vundhandi chesendhuku easy ga vundi and ruchiga vuntunai kuda.
oka request andi dal makkhani recipe cheyagalara? alage chapathis ki simple and easy , tasty ga vunde curries chupinchagalaru [except paneer] thanks andi thankyou a lot.
April 17, 2011 11:02 PM
I simply viewed your recipe by accident, you perform a wonderful job, i'm residing in USA for fifteen years initially i'm for Hyderabad, i realize Telugu perfectly, i'm not fluent in speaking.
best of luck and doing the great work
April 19, 2011 9:30 PM
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