Try this unusual Broad Beans-Tindora Kootu. Broad beans (chikkudukaya,
avaraikai) and tindora (ivy gourd, thondli) seem like a strange
combination, but work really well in this easy South Indian vegetarian
Broad beans are a great source of dietary fiber and also contain a lot
of protein, folate, and phosphorus. Both tindora and broad beans are
low in fat and cholesterol.
Servings: 4 Cooking Time: 20
1 cup broad beans (chikkudukaya),
cut into 1-inch
1 cup tindora (ivy gourd), quartered and cut into
4-5 tsp puli kolambu masala powder (store-bought or
home-made, see below for recipe)
Salt to taste
For Masala (Puli Kolambu)
1 tsp tamarind paste
1 tbsp coriander seeds (dhania)
1 tsp fenugreek seeds (methi)
1 tsp chana dal (split bengal gram/yellow lentils)
6 red chillies
1/2 tsp asafoetida powder (hing)
1/2 tsp sesame oil (optional - you can use vegetable
1 tsp vegetable oil
1 tsp mustard seeds (rai)
powder (hing), a pinch
2 red chillies
5-6 curry leaves
Cook the toor dal in the pressure cooker with 1 1/4
cups water and 1/4 tsp turmeric powder for 4-5 whistles.
In a microwave-safe bowl, boil the broad beans and
tindora with 1/4 cup water,
salt, and 1/4 tsp turmeric powder for 5 minutes or until tender.
For the puli kolambu masala, heat 1/2 tsp sesame oil
and roast the chana dal, red chillies, and coriander seeds until golden
brown, and remove in a bowl. Then fry the fenugreek seeds until almost
black and let cool. In a blender,
grind into a coarse powder, and keep aside.
In a medium saucepan, add the ground
masala, tamarind paste, and the beans and tindora, and boil for 2-3
Add the cooked dal.
Heat oil in a small pan for the seasoning. Add hing
and mustard seeds.
When the seeds start to pop, add the red chillies and curry leaves and
fry for a few
seconds. Pour over the broad beans-tindora kootu and stir.
Let the broad beans-tindora kootu come to a boil.
Serve the broad beans-tindora kootu hot with hot rice
and ghee or with roti.