Indian Beans Recipe – Spicy Chikkudukaya Fry with Garlic & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Indian Beans Recipe – Spicy Chikkudukaya Fry with Garlic & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – a spicy and flavourful Chikkudukaya Fry (Indian Beans Fry). It’s a simple dish, but packed with incredible taste, and it always reminds me of my grandmother’s cooking. I first made this myself when I was just starting to experiment in the kitchen, and it quickly became a family favourite. Let’s get cooking!

Why You’ll Love This Recipe

This Chikkudukaya Fry is seriously addictive. It’s quick to make – ready in under 30 minutes – and uses ingredients you probably already have in your pantry. The combination of crunchy beans, aromatic garlic and curry leaves, and a vibrant spice blend is just chef’s kiss. Plus, it’s a fantastic side dish to rice, roti, or even as part of a larger Indian thali.

Ingredients

Here’s what you’ll need to make this delicious fry:

• 250g Indian beans (Chikkudukaya)
• 2 onions, chopped
• 1 green chilli, chopped
• 8 garlic flakes, crushed
• 10-12 curry leaves
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 0.25 tsp cumin powder
• 1 tbsp coriander leaves, chopped
• 1 tsp sugar/jaggery
• Salt to taste
• 2 tbsp oil

Ingredient Notes

Let’s talk about a few key ingredients!

• Indian Beans (Chikkudukaya): These are also known as yardlong beans or asparagus beans. They have a lovely slightly sweet flavour and a satisfying crunch. You can usually find them at Indian grocery stores, and sometimes at well-stocked supermarkets.
• Spice Levels: This recipe is moderately spicy. Feel free to adjust the red chilli powder to your liking. Some families in Andhra Pradesh (where this dish is very popular) like to add a pinch of cayenne pepper for extra heat!
• Sugar vs. Jaggery: I often use jaggery (gur) because it adds a lovely caramel-like flavour. But sugar works perfectly well too – it just gives a cleaner sweetness. It’s really down to personal preference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and string the beans. Then, cut each bean into 2-3 pieces. This makes them easier to eat and helps them cook evenly.
2. Boil about 2 cups of water with a pinch of salt. Add the beans and par-cook them for 5-7 minutes, until they’re tender but still have a bit of a bite. Drain them well and set aside. We don’t want mushy beans!
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them crackle – this releases their amazing flavour.
4. Now, add the curry leaves and crushed garlic. Sauté for about 30 seconds, until everything is fragrant. My kitchen always smells incredible at this point!
5. Add the chopped onions and green chilli. Fry until the onions turn translucent and start to soften.
6. Time for the spices! Mix in the red chilli powder, coriander powder, cumin powder, and sugar (or jaggery). Cook for about a minute, stirring constantly, to prevent the spices from burning.
7. Add the par-boiled beans to the pan. Mix well, making sure all the beans are coated with the spice mixture.
8. Cover the pan and cook on low heat for 8-10 minutes, stirring occasionally. This allows the flavours to meld together beautifully.
9. Finally, adjust the salt to taste. Garnish with fresh coriander leaves before serving. And that’s it!

Expert Tips

• Don’t overcook the beans! They should still have a slight crunch.
• Crushing the garlic releases more flavour than chopping it.
• Keep a close eye on the spices while sautéing – burnt spices can ruin the whole dish.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder fry, reduce the amount of red chilli powder or remove the green chilli altogether. If you like it really hot, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Scotch bonnet pepper – but be warned, it’s fiery!
• Festival Adaptations: This fry makes a wonderful side dish during festivals like Diwali or Ugadi. It pairs beautifully with a traditional thali.

Serving Suggestions

This Chikkudukaya Fry is incredibly versatile. Serve it with:

• Steaming hot rice and dal
• Roti or chapati
• As part of a South Indian thali
• Alongside a lentil-based curry (sambar or rasam)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crunch, but it will still be delicious!

FAQs

Q: What are Indian Beans/Chikkudukaya and where can I find them?

A: Indian beans, also known as yardlong beans or asparagus beans, are long, slender green beans. You can usually find them at Indian grocery stores or well-stocked supermarkets.

Q: Can I use frozen beans for this recipe?

A: While fresh beans are best, you can use frozen beans in a pinch. Just make sure to thaw them completely and pat them dry before adding them to the pan. They might be a little softer than fresh beans.

Q: How can I adjust the spice level of this fry?

A: Easily! Reduce the amount of red chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.

Q: What is the difference between using sugar and jaggery?

A: Sugar provides a clean sweetness, while jaggery (gur) adds a lovely caramel-like flavour. Both work well – it’s a matter of personal preference.

Q: Can this dish be made ahead of time?

A: You can par-cook the beans ahead of time. However, it’s best to finish the fry just before serving for the best flavour and texture.

Enjoy this recipe, and let me know how it turns out for you! I hope it becomes a favourite in your kitchen too.