Chikkudukaya Tomato - Indian Broad Beans Tomato Curry

Ingredients:
1/2 kg chikkudukaya/sem/broadbeans, destring, tear each into two pieces, par-boil in salted water and strain
2 medium onions, finely chopped
1 slit green chilli
2 tomatoes finely chopped
pinch of haldi, turmeric
1 tsp red chilli pwd (adjust)
1 tbsp grated jaggery (adjust according to your choice)
pinch of garam masala pwd (optional)
1 1/2 tbsps grated coconut (optional)
salt to taste
fresh coriander leaves for garnish

For tempering/tadka/poppu:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
3-4 crushed garlic cloves (optional)
few curry leaves
1 tbsp oil
1 Heat oil in a cooking vessel, once hot, add the mustard seeds and let them pop, add the garlic, cumin, red chillis and curry leaves, stir fry for a few seconds.

2 Add the slit green chilli and onions and saute till soft. Add turmeric and tomatoes and saute further for a mt. Add chilli pwd, mix, cover and cook on medium heat for 5-6 mts.

3 Now add the par-boiled beans, jaggery and salt and cook for another 2-3 mts. Add a small cup of water and let it cook covered on medium heat for another 5-6 mts or till the beans are cooked and soft.

4 Adjust salt, add garam masala pwd, mix and turn off heat. Garnish with fresh coriander leaves and serve with rice or chapatis.