Kayagarla Igguru

Published under: Curries and Gravies

This is a vegetable curry made with crisp boondi and is popular in parts of Andhra Pradesh.

Tomatoes – 500 gms, boiled and pureed
Besan Gram Flour – 1 tblsp
Potatoes – 1, peeled and cubed
Green Beans – 5 to 6, fresh, cut into 1/2 inch pieces
Mustard Seeds – 1/2 tsp
Ghee – 1/4 to 1/2 cup
Fenugreek Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Curry Leaves – 4
Green Chillies – 4 to 5, chopped
Sugar – 1 tblsp
Salt as per taste
Coriander Leaves – 1 bunch, chopped
Boondi – 1/2 cup

1. Heat ghee in a pan.
2. Fry the mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
3. Add gram flour and fry well.
4. Add the potatoes, beans and pureed tomatoes.
5. Add green chillies, sugar, salt and coriander leaves.
6. Simmer till potatoes are cooked.
7. Remove.
8. Just before serving, garnish with boondi so that they stay crisp.
9. Serve.

Riya Karthik
Riya Karthik

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