Chikkudukaya Tomato Koora (Indian broad beans cooked with tomato)

Ingredients:

Chikkudukayalu (Indian broad beans) - 200 gm

Tomatoes (large) - 2

Onions (large) - 2

Green chillies - 2-3

Red chilly powder - 1 tbsp

Turmeric - 1/4 tbsp

Salt - as per taste

Curry leaves - few

Coriander leaves - few, finely chopped

Oil - 2 tbsp

Procedure:

1. Wash, clean and trim the tips of broad beans. Chop them and set aside. Similarly chop onions finely and tomatoes in to medium chunks.
2. Take a kadai, heat oil, add slit green chillies, curry leaves, finely chopped onions and saute until they are tender.
3. Add chopped broad beans and cook for few minutes.
4. Add tomato chunks and cook along with broad beans by covering the lid. Continue cooking with occasional stirring until the broad beans are well cooked along with tomatoes. 
5. Add turmeric, red chilly powder and stir well. Finally adjust salt and garnish with finely chopped coriander leaves.

TIP: Naturally tomatoes have lot of water in them. So usually the moisture in tomatoes is sufficient to cook broad beans. But sometimes the gravy may turn dry and do not support better cooking. So add little water if required. You can also temper this curry with mustard seeds, cumin seeds, bengal gram and urad dal.