A simple, everyday stir fry recipe that incorporates seasons best lima beans aka chikkudukaya and my favorite root vegetable, potato. One of my favorite ways to cook beans with few ingredients and mildly spiced. Makes for a decent side with rotis or rice and sambar/rasam.
Chikkudukaya Bangaladumpa Vepudu Recipe
Prep & Cooking: 35-40 mts
Serves 4 persons
Cuisine: Andhra
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1/4 kg chikkudukaya/lima beans, string, tear and par boil with 1/4 tsp salt for 5-6 mts
2 potatoes, peeled and cubed
1 onion finely chopped
pinch of turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
pinch roasted methi pwd (optional)
salt to taste
1 tbsp oil
For seasoning/poppu/tadka:
4-5 garlic cloves, crushed
10-12 curry leaves
1 Heat oil in a cooking vessel, add garlic and fresh curry leaves and saute for a mt. Add chopped onions. Saute on medium heat for 5-6 mts or till the onions turn transparent.
2 Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine. Add the cubed potatoes and salt. Combine, place lid and simmer for 15 mts or till the potatoes are almost cooked.
3 Add the par-boiled lima beans and combine. Sprinkle a few tbsps of water and place lid. Simmer for about 8-10 mts or till the beans and potatoes are tender.
4 Stir fry without lid on high flame for a mt and combine well. Turn off heat and serve with rice or rotis.
