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Tasty Aalu Chikkudukaya Fry | Padmaja Reddy's Kitchen Secrets | #meethomepadmajareddy
*Aloo Chikkudukaya Fry Recipe*

A delicious and simple South Indian stir-fry made with potatoes (aloo) and broad beans (chikkudukaya).

#### *Ingredients:*
*Potatoes (Aloo):* 2 medium-sized, peeled and diced
*Chikkudukaya (Broad Beans):* 200 grams, strings removed, chopped
*Onion:* 1 medium, finely chopped
*Green Chilies:* 2-3, slit
*Ginger-Garlic Paste:* 1 tsp
*Turmeric Powder:* 1/4 tsp
*Red Chili Powder:* 1 tsp (adjust to taste)
*Coriander Powder:* 1 tsp
*Cumin Seeds:* 1/2 tsp
*Mustard Seeds:* 1/2 tsp
*Curry Leaves:* 6-8 leaves
*Oil:* 2 tbsp
*Salt:* To taste
*Coriander Leaves:* For garnish

#### *Preparation Process:*

1. *Prep the Vegetables:*
Peel and dice the potatoes into small cubes.
Wash and chop the chikkudukaya into small pieces, ensuring to remove the strings from the pods.

2. *Heat Oil:*
In a pan or kadai, heat oil on medium flame.
Add mustard seeds and let them splutter, followed by cumin seeds.

3. *Sauté Spices:*
Add curry leaves and green chilies. Sauté for a few seconds.
Add the chopped onions and cook until they turn golden brown.

4. *Add Ginger-Garlic Paste:*
Add the ginger-garlic paste and sauté until the raw smell disappears.

5. *Cook the Vegetables:*
Add the diced potatoes and chopped chikkudukaya to the pan. Mix well.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt.

6. *Cook on Low Flame:*
Cover the pan with a lid and cook on a low flame for about 10-12 minutes, stirring occasionally to prevent sticking.
Add a few tablespoons of water if necessary to prevent burning.

7. *Check for Doneness:*
Once the potatoes and chikkudukaya are tender and cooked, remove the lid.
Stir-fry on a medium flame for 2-3 minutes to allow any excess moisture to evaporate.

8. *Garnish and Serve:*
Garnish with chopped coriander leaves.
Serve hot with rice, roti, or as a side dish for sambar or rasam.

Enjoy your flavorful **Aloo Chikkudukaya Fry**!

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