Indian Broad Beans Curry (Andhra Style)

Indian broad beans / Chikkudukaya (in Telugu) / Chapprad Avare (in Kannada). Buttery in flavor and taste. Goes well with steamed rice and roti as well. Thanks to my friend Jhansi for sharing this recipe.
Prep Time	10 Minutes
Cooking Time	30-35 Minutes
Serves	3-4 People
Ingredients	Broad Beans Chopped Onion Tomatoes Red Chilli Powder Sambar Kaaram Salt Jaggery Coriander Leaves	1.5 Cup 1 Small 2 Medium 1 Tsp. 2 Tsp. To Taste To Taste To Garnish
To Grind	Cumin seeds Coriander seeds Desiccated Coconut Garlic Ginger	¾ Tsp. ¾ Tsp. 1 Tsp. 2 Small Pods A Small Piece
Seasoning	Mustard Urad Dal Channa Dal Cumin seeds Oil	½ Tsp. 1 Tsp. 1 Tsp. 1 Tsp. As Reqd.
Method 1.     Chop onion and tomatoes finely. Chop broad beans to 1 cm long. 2.     Dry powder the above ingredients under “To Grind”. 3.     Pressure cook the broad beans with ¼ cup of water and a little salt with just a whistle. 4.     In a pan heat some oil and do the seasoning. To this add the chopped onion and sauté for 4-5 minutes. Flame on medium to low. 5.     Add chopped tomatoes and cook for 4-5 minutes. 6.     Add dry red chilli powder and sambar kaaram and mix well. Cover and let it cook for at least 7-8 minutes. 7.     Add the cooked beans and add some extra water for gravy consistency. Adjust salt level. ( I added a bit of jaggery too J ) 8.     Cover and cook for 10 minutes more. 9.     Add the dry ground powder and give a good mix and cook for 4-5 minutes. 10.  Garnish with coriander leaves and put off the stove.