If you’re craving a warm, home-cooked meal that feels like nostalgia in every bite, this Chikkudukaya Vankaya Kura (Curry) is just perfect. Fresh broad beans (sem phalli), slender purple brinjals, and a fragrant tempering make it a cozy, everyday Andhra–Telangana classic.
More Chikkuduakaya | Sem Phalli Recipes – Sem Ki Phalli Ka Salan (Chikkudukaya Kura), Sem Phalli Tamatar Ki Sabzi (Chikkudukaya Tamata Kura), Sem Ki Phalli Aloo Ka Salan (Chikkudukaya Mutton Kura)
About This Recipe
Winter in Andhra and Telangana brings many small joys. Cool and foggy mornings. Warm cups of adrak ki chai and baskets full of seasonal produce that make our everyday meals feel extra comforting. Among these, chikkudukaya (sem palli in Hindi, Indian broad beans) and vanakaya (long, slender purple brinjal) stand out. They arrive fresh, crisp, and full of flavour. When cooked together, they turn into a simple yet soul-satisfying curry that tastes like home.
Chikkudukaya Vanakaya Kura | Koora need just a handful of ingredients, most of them are pantry basics. Cooks quickly and does not need any special masala. The magic comes from slow cooking the beans and brinjal together until they turn soft. The vegetables absorb the spices and release their natural sweetness.
The tempering is simple. Mustard, cumin, dried red chillies, and curry leaves. A little onion for extra flavour (optional). And the everyday essentials: turmeric, red chilli powder, and salt.
This curry is usually dry or semi-dry. It is not saucy. It pairs beautifully with rice and rasam, sambar, or even rotis.
Chikkudukaya Vankaya Kura
Winter always mean one thing for me — fresh green winter produce. The markets look brighter, vegetables taste better, and cooking feels more joyful. Chikkudukaya may be available almost all year now, but the ones that come in winter are truly special. They are tender, crisp, and full of natural flavour that no other season can match.
A few days ago, I came across an Instagram reel where a content creator was showing frozen chikkudukaya packs, claiming they are available throughout the year. It made me pause. Convenience has its place, but nothing compares to fresh winter beans that cook faster, taste sweeter, and carry that unmistakable seasonal charm. For me, chikkudukaya will always be a winter vegetable, best enjoyed when it is fresh, green, and at its peak.
When the beans are home, my mom would sit in the verandah, her sari pallu tucked securely at the waist, and start trimming the beans at lightning speed. I would join her, although at a much slower pace. Every time I sliced a bean open, she would remind me, “Check properly… worms love winter beans more than we do.” It was a ritual in every household, and somehow those small checks taught patience.
The brinjals were always the special part. We would get the long, slender purple ones. Soft and shiny with a slightly sweet taste. My mom would slice them into neat pieces and drop them into a bowl of salted water so they don’t turn black.
When the curry cooked, the aroma filled the entire house. The sound of the tempering crackling in the vessel, the fragrance of curry leaves, and the soft simmering of vegetables under the water-filled lid created a rhythm. A quiet winter rhythm. A rhythm of home cooking.
Even today, when I make this curry, it feels like those winter afternoons are right here with me. Simple food. Simple memories. Lots of love.
Ingredients You Need
Vegetables
- Long purple brinjals (vanakaya) – These brinjals are soft and cook fast. They also add a lovely texture.
- Indian broad beans (chikkudukaya) – Fresh, firm beans work best. Avoid mature beans with thick seeds, as they may taste fibrous.
- Onion – Add mild sweetness. You can skip them for a more traditional flavour.
- Tomato – Adds light tang and enhances the overall flavour without overpowering the curry.
- Green Chili – Brings the fiery kick in the recipe.
Tempering
- Mustard seeds – Gives the classic South Indian flavour.
- Cumin seeds – Adds aroma and helps with digestion.
- Dried red chillies – Gives a warm spice note without overpowering the dish.
- Curry leaves – Fresh curry leaves make all the difference.
Spices
- Turmeric powder – Adds colour and supports even cooking.
- Red chilli powder – Adjust to taste.
- Roasted coriander powder – Adds wonderful aroma and taste.
Other
- Oil – Any neutral oil works.
- Salt as required
- few fresh Coriander leaves
Why This Dish Is a Winter Favourite
- Broad beans are at their peak freshness in winter.
- The combination of brinjal and beans is nutritious and warming.
- Minimal spices keep the flavours natural and clean.
- It is light on the stomach yet satisfying.
- It is a staple in Telugu states during the cold months.
Serving Ideas
- Pair it with steaming hot rice and ghee.
- Serve with sambar rice for a complete winter meal.
- It also goes well with millets and phulkas.
- Add papad or appadam for crunch.
Chikkudukaya Vanakaya is a celebration of simple cooking. It shows how everyday vegetables can taste extraordinary when prepared with care. This winter special curry is not only delicious but also packed with nostalgia for many Telugu families.
Whether you make this for a weekday lunch or a cozy winter dinner, it brings warmth to the table. And a little bit of home too.
Chikkudukaya Vankaya Curry
A simple Andhra–Telangana winter curry made with tender broad beans and soft purple brinjals. Light, flavorful, and perfect with hot rice on a chilly day.
Ingredients
- 300 g or 4 Long purple brinjals (vankaya), chopped
- 250 g Indian broad beans (chikkudukaya), chopped
- 1 medium Tomato, finely chopped
- 1 Onion, finely chopped
- 1 Green chili, slit into half
- 2 tsp. Mustard seeds
- 1 tsp. Cumin seeds
- 2 dried Red chillies
- 1 sprig Curry leaves
- 1 tsp. Turmeric powder
- 2 tsp. Red chilli powder (adjust to taste)
- ½ tbsp. roasted Coriander powder
- 3 tsp Oil
- Salt, as required
- few fresh Coriander leaves, chopped
Instructions
How to Make Chikkudukaya Vanakaya – Step-by-Step
1. Prepare the vegetables
Trim the beans and separate the seeds. Cut the outer green pods into one inch pieces. Wash the brinjals and beans.
Check every brinjal for worms. Discard spoiled ones. Chop brinjals into small pieces.
2. Begin tempering
Place a thick-bottomed vessel on medium heat. Add 3 tsp oil.
Once the oil becomes hot, add mustard seeds. Let them splutter. Now add cumin seeds. Sauté for 1 minute. Add dried red chillies and curry leaves. Mix well.
3. Add onions and vegetables
Add sliced onions and cook till translucent. Once the onions turn translucent, add chopped tomatoes and green chili. Cook till tomatoes turn soft.
Now add chopped brinjal and broad beans. Add salt, turmeric powder and roasted coriander powder. Mix everything gently.
4. Cook using the traditional water-lid method
Cover the vessel with a lid or a plate. Pour a little water on top of the lid.
This method:
- Prevents burning
- Helps the vegetables cook evenly
- Keeps the curry dry without excess moisture
Cook for 10-15 minutes on low-medium heat. Remove the lid carefully. and red chilli powder. Mix well.
5. Cook again
Cover again with the water-filled lid. Cook for 3–5 minutes more.
By now, the vegetables should be soft and tender. Taste and adjust salt if needed. Sprinkle fresh coriander leaves and turn off the flame.
8. Serve
Serve warm with rice, rasam, dal, or chapati.
Notes
Notes on Ingredients
- Check for worms in both brinjals and broad beans. This is important, especially in winter.
- Use fresh and tender broad beans. Older beans turn stringy.
- Long purple brinjals cook faster. If you use round brinjals, adjust time.
- Do not add water directly into the curry. The water-on-lid method helps cook evenly without making the dish mushy.
- Always add salt after 5 minutes so the vegetables don’t release water too soon.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 453Total Fat: 22gSaturated Fat: 6gUnsaturated Fat: 17gCholesterol: 50mgSodium: 1152mgCarbohydrates: 40gFiber: 8gSugar: 9gProtein: 25g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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