INGREDIENTS:
1/2 kg Chikkudu kaayalu
1 Onion (optional)
3 medium potatoes
1/2 tsp red chill powder
1tsp roasted groundnuts
Salt to taste
Oil as required
For popu/tadka: mustard seeds, cumin seeds, curry leaves
PREPARATION :
Wash the Chikkudu kaayalu, destring each of them by pulling out the tips and then breaking them into half to check for any remaining strings and remove.
Break each bean into roughly 4 pieces.
Take a pan (non-stick if you have one), heat for 2 minutes.
Add mustard seeds, cumin seeds and curry leaves one-by-one for the popu.
If you are using the onion, add now, fry until it turns brownish and crispy.
Add the roasted groundnuts now.
Add the cubed potatoes and saute until tender.
Stir in the chikkudu kaaya now, saute for 2 minutes, close with a lid and let it cook for another 4-5 minutes.
Chikkudu kaaya vepudu is now ready to eat and can be served with rice.
