Traditional Indian Recipes


Broad Beans (chikkudukaya) are good source of cholesterol. It is also rich in dietary fiber and soluable fibre.

Potatoes are good source of Vitamin C and B6. It strengthens the immune system and boost heart health.

Today, I am posting Broad Beans and Potato Fry which is very nutrient, easy to prepare and tasty side dish for chappatis and rice.



Potatoes                                              4

Broad beans /chikkudukaya          2 cups

Onion (chopped)                               1

Turmeric powder                             ¼ tsp

Red chilli powder                             1 tsp

Oil                                                      2 tsp

Salt to taste

Curry leaves                                       1 strand

Dry red chilli                                       2

Mustard seeds                                    ½ tsp

Jeera                                                    ½ tsp

Procedure for preparing Broad Beans Potato Fry:

  • Trim the ends of board beans. String them and open the pods. Slit open the broad beans to check for worms.
  • For mature beans slit them open and use only the pods.
  • Wash, clean and chop the broad beans.
  • Peel, wash and chop the potatoes.
  • In a khadai add enough water, chopped broad beans, broad beans pods, chopped potato pieces, salt and turmeric powder and cook till it is done.
  • Heat oil in a pan. Add mustard seeds and jeera when it splutter, add red dry chilli, curry leaves and chopped onions.
  • Saute the onions till it turns translucent. Add red chilli powder.
  • Add the cooked potatoes and broad beans and saute for 3- 4 mins on medium flame and then put off the flame.

Broad beans potato fry is ready, serve as side dish for chappatis or rice.

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