Chikkudlukaya Kura

• Wash the large green beans thoroughly in water and drain. Cut out the ends and make a middle horizontal cut as well as a longitudinal cut so that seeds may come out. The pieces should be of medium size. Slice the brinjal into thin medium slices.
• Soak the mustard seeds in warm water for some time and then drain the water. With the help of grinding stone and flat stone base, grind the mustard seeds into a fine paste and transfer to a pan. Add water in the mustard seed paste, as the paste would need to be sieved for the cooking.
• Heat 1 tbsp mustard oil in karhai (bowl shaped frying pan) till it is hot enough for frying. Add the onions and stir. Keep cooking on low flame till it has a slight golden hue.
• Add the beans, potato, and brinjal. Stir for 2 minutes. Cover the karhai and let it cook on low heat for two three minutes.
• Add tomato, green chilies, turmeric powder and salt and stir fry on low flame. Keep stirring. Cook till the tomatoes soften, cover and stir in between.
• Add mustard paste solution through a sieve, mix well, cover, and stir fry in between. The dish gets cooked in mustard water on a low flame in fifteen to twenty minutes.

Trivia

Did you know that beans are basically seeds and technically fruits? Chikkudukaya Kura is a common dish in South India. The large green beans can be cooked independently or in combination with brinjal or potato or both.