Andhra Style Chikkudukaya Curry (Indian Broad Beans curry)

There’s something deeply comforting about the simplicity of regional Indian food, and for me, Chikkudukaya Curry (Indian broad beans curry) is one of those nostalgic recipes that instantly brings back memories.

Known as sem in Hindi, these broad, flat beans are a staple in many South Indian kitchens. But in Andhra households, chikkudukaya takes on a spiced, soulful transformation — lightly cooked with onions, tomatoes, garlic, and just enough heat to bring everything to life. It’s humble, hearty, and so satisfying.

This curry used to be a regular in my winter kitchen back in Hyderabad, India. I love how easy it is to prepare — no grinding, no fancy ingredients — just honest flavors that develop beautifully in one pan. You can make it as a dry stir-fry or as a moist, curry-style dish like I’ve shared here. I sometimes stir in a spoon of roasted peanut powder or coconut at the end for a rustic finish.

Ingredients:

• Chikkudukaya (broad beans) – 250g (washed, strings removed, cut into 1-inch pieces)
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, chopped
• Green chilies – 2, slit
• Garlic – 4-5 cloves, crushed
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Dry red chili – 1 (optional)
• Turmeric powder – ¼ tsp
• Red chili powder – 1 tsp (adjust to taste)
• Coriander powder – 1 tsp
• Salt – to taste
• Oil – 2 tbsp
• Fresh coriander leaves – for garnish

Method:

• Prep the beans: Remove stringy sides of chikkudukaya and chop into 1" pieces. Rinse well.
• Boil (optional but faster): Pressure cook the chopped beans with a pinch of salt and turmeric for 1 whistle, OR cook covered in a pan with ¼ cup water until soft but not mushy.
• Tempering:
• Heat oil in a pan.
• Add mustard seeds, cumin, dry red chili.
• Once they splutter, add crushed garlic and green chilies. Sauté for 30 seconds.
• Add onion and sauté until light golden.
• Add tomatoes, turmeric, and a pinch of salt. Cook until tomatoes are soft.
• Spice it up:
• Add red chili powder, coriander powder, and mix well.
• Add boiled chikkudukaya pieces.
• Stir well to coat beans with the masala.
• Cook on medium heat for 5–6 minutes, stirring occasionally. Add a splash of water if too dry.
• Optional: Add coconut or peanut powder now for extra richness.
• Garnish with chopped coriander and turn off the heat.

Serve it with hot rice, a drizzle of ghee, and maybe some rasam on the side — and you’ve got a meal that tastes like home.

Dimer Dalna/ Boiled Egg Curry

In Bengali homes, dalna-style gravies are thicker than usual curries, mildly spiced, and beautifully aromatic with bay leaf, garam masala, and a generous pinch of nostalgia. Every household has its own version — some add potatoes, some don't; some use mustard oil for an authentic touch (I do!), and some temper it with paanch phoron.

What makes Dimer Dalna special for me is how effortless it is — no complex ingredients, no long hours in the kitchen, and yet, the end result tastes like something made with love and patience.

Whether you’re a Bengali missing home or just someone who loves bold, soulful Indian food, this egg curry will win your heart. Scroll down for the full recipe — and don’t forget the rice. You’ll want to soak up every last drop.  

Ingredients:

For Boiled Eggs:

• Eggs – 4 (hard-boiled)

• Salt – ½ tsp

• Turmeric powder – ½ tsp

For the Curry:

• Potatoes – 2 medium (peeled and cut into halves or quarters)

• Onion – 2 medium (finely sliced or grated)

• Tomato – 1 large (chopped or pureed)

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Green chilies – 2 (slit)

• Bay leaf – 1

• Whole cumin seeds – ½ tsp

• Cumin powder – 1 tsp

• Coriander powder – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (adjust to taste)

• Garam masala powder – ½ tsp

• Sugar – ½ tsp

• Salt – to taste

• Mustard oil – 3 to 4 tbsp

• Water – 1 to 1½ cups (as needed)

• Fresh coriander – chopped (for garnish)

Method:

• Boil the eggs, peel them, and rub with a little turmeric and salt.
• Heat 1 tbsp oil and lightly fry the eggs until golden. Set aside.
• In the same oil, fry the potato pieces with a pinch of turmeric and salt till they get a light golden crust. Remove and keep aside.
• Add more oil if needed. Temper with bay leaf and cumin seeds.
• Add sliced onions and saute until golden brown.
• Add ginger and garlic paste. Saute until the raw smell disappears.
• Add chopped tomatoes, green chilies, and a pinch of sugar. Cook till oil separates.
• Now add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the masala well.
• Add fried potatoes and mix well with the masala. Add water to form a gravy.
• Cover and simmer till potatoes are cooked (about 10–12 minutes).
• Add the fried eggs and simmer for another 3–4 minutes.
• Sprinkle garam masala and chopped coriander.
• Turn off the heat and let it rest for a few minutes.

Serve hot with steamed rice, basanti pulao, or luchi/paratha.