Chikkudukaya Potato Recipe – Authentic Indian Lima Bean Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Chikkudukaya Potato Recipe – Authentic Indian Lima Bean Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Chikkudukaya Potato Fry. It’s a simple, comforting dish from my childhood, bursting with flavour and surprisingly easy to make. If you’re looking for a unique Indian side dish that’s a little different from the usual, you’ve come to the right place!

Why You’ll Love This Recipe

This Chikkudukaya Potato Fry is more than just a recipe; it’s a little piece of home. The combination of tender potatoes and slightly sweet lima beans (chikkudukaya) is just perfect. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, the aroma while it’s cooking is absolutely divine! You’ll love how easily it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to make this delicious Chikkudukaya Potato Fry:

• 1 tbsp oil
• 4-5 garlic cloves, crushed
• 10-12 curry leaves
• 1 onion, chopped
• 2 potatoes, cubed
• 0.25 kg chikkudukaya/lima beans
• 1 pinch turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 pinch roasted methi powder (fenugreek powder)
• 1/4 tsp salt (plus to taste)
• Water, as needed

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of a few key components.

• Chikkudukaya/Lima Beans: These are the stars of the show! They have a lovely, slightly sweet flavour and a satisfying texture. You can usually find them at Indian grocery stores, fresh or frozen.
• Spice Levels: Traditionally, this dish has a gentle warmth. But feel free to adjust the red chili powder to your liking. My grandma always added a little extra for a kick!
• Roasted Methi Powder: Don’t skip this! Roasting the methi seeds before grinding them into a powder brings out a beautiful nutty aroma that really elevates the flavour. You can buy it pre-made, or easily roast and grind your own. (See FAQs for how!)
• Potatoes: I prefer using a waxy potato like Yukon Gold, as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the crushed garlic and curry leaves. Sauté for about a minute, until you can really smell that lovely aroma.
2. Add the chopped onion and cook for 5-6 minutes, until it becomes translucent and softened.
3. Now, sprinkle in the turmeric powder, red chili powder, coriander powder, and roasted methi powder. Stir well to combine everything with the onions. This is where the magic starts to happen!
4. Add the cubed potatoes and salt. Give it a good mix, then cover the pan and cook for about 15 minutes, or until the potatoes are tender.
5. Next, add the lima beans. Sprinkle in a little water (about ¼ cup) to help them steam, cover again, and simmer for another 8-10 minutes, until the lima beans are cooked through.
6. Finally, uncover the pan and stir-fry on high heat for about a minute. This helps to dry out any excess moisture and really enhance all those beautiful flavours. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure everything cooks evenly.
• Taste and adjust the salt as needed. Everyone’s preference is different!
• For a richer flavour, you can add a teaspoon of ghee (clarified butter) at the end.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustments: Want it milder? Reduce or omit the red chili powder. Craving some heat? Add a pinch of cayenne pepper or a finely chopped green chili.
• Regional Variations:
  • Andhra Style: Add a tablespoon of finely chopped green chilies and a squeeze of lemon juice at the end for a tangy kick.
  • Karnataka Style: Some families add a pinch of asafoetida (hing) along with the curry leaves for a unique flavour.
• Festival Adaptations: This dish is often made during Ugadi/Yugadi (the Telugu and Kannada New Year) as part of the festive spread.

Serving Suggestions

Chikkudukaya Potato Fry is fantastic as a side dish with rice and dal. It also pairs beautifully with roti or paratha. My family loves it with a dollop of yogurt on the side to cool things down!

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 initial crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is Chikkudukaya and where can I find it? Chikkudukaya is the Hindi name for lima beans. You can find them at most Indian grocery stores, either fresh (in season) or frozen.
• Can I use frozen lima beans in this recipe? Yes, absolutely! Just add them a few minutes earlier than fresh lima beans, as they might take a little longer to cook.
• How can I adjust the spice level of this dish? Easily! Reduce or omit the red chili powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• What is the best way to roast Methi seeds for the powder? Dry roast the methi seeds in a pan over low heat for 5-7 minutes, until fragrant and slightly browned. Let them cool completely before grinding them into a fine powder.
• Can this dish be made ahead of time? You can prep the ingredients (chop the onions, potatoes, and lima beans) ahead of time. But it’s best to cook it just before serving for the best flavour and texture.

Enjoy! I hope you love this Chikkudukaya Potato Fry as much as my family does. Let me know in the comments how it turns out for you!