Andhra · Curry
Chikkudukaya tomato kura
Broad beans and tomato curry
- Energy
- 145 kcal
- Protein
- 6.76 g
- Fibre
- 11.5 g
- Time
- 25 min
Per serving, 239 g.1 Good for lunch or dinner.
One serving gives you
- 72%of the day’s folate
- 13%of the day’s iron
- 13%of the day’s calcium
- 13%of the day’s vitamin A
Nutrition facts
One serving, 239 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy145 kcal8%
Carbohydrates
- Carbohydrate11.2 g4%
- Fibre11.5 g46%
- Soluble fibre1.86 g
Fats
- Fat7.57 g15%
- Saturated fat limit1.38 g7% of limit
- Monounsaturated fat3.28 g
- Polyunsaturated fat2.24 g19%
- Omega-62.03 g26%
- Omega-30.2 g20%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein6.76 g13%
- Histidine164 mg27%
- Isoleucine256 mg21%
- Leucine494 mg21%
- Lysine309 mg17%
- Methionine + cystine112 mg12%
- Phenylalanine + tyrosine522 mg35%
- Threonine234 mg26%
- Tryptophan57.6 mg24%
- Valine316 mg20%
Vitamins
- Vitamin A112 µg13%
- Vitamin B10.14 mg10%
- Vitamin B20.14 mg7%
- Vitamin B31.03 mg9%
- Vitamin B50.9 mg18%
- Vitamin B60.66 mg34%
- BiotinNot in the source data
- Folate158 µg72%
- Vitamin B120 µg0%
- Vitamin C24.6 mg38%
- Vitamin D0 µg0%
- Vitamin E1.27 mg17%
- Vitamin K56.2 µg102%
Minerals
- Calcium134 mg13%
- ChromiumNot in the source data
- Copper0.46 mg27%
- IodineNot in the source data
- Iron3.89 mg13%
- Magnesium102 mg28%
- Manganese1.09 mg27%
- MolybdenumNot in the source data
- Phosphorus151 mg15%
- Potassium757 mg22%
- Selenium2.74 µg7%
- Sodium limit223 mg11% of limit
- Zinc1.31 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Field beans, tender, broad chikkudukaya136 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Tomato, ripe, local60 g
- Onion, big ullipaya25 g
- Coriander seeds dhaniyalu1 g
- Garlic, big clove vellulli2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Peel if needed and dice 136 g broad beans.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add 25 g chopped onion and cook until soft, then the crushed garlic, 60 g chopped tomato, turmeric, chilli powder, ground coriander seeds and salt. Cook to a thick masala, add the broad beans and simmer covered until tender.
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