Eggplant and beans curry is a healthy and easy for every day cooking.
Ingredients
about 1/2 lb. eggplant
about 1/2 lb. beans/chikkudu kaya
1 onion
1/2 cup chopped cilantro
For tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
1or 2 red chilies
a pinch of hing(asafoetida)
a few curry leaves
Spices
a big pinch of turmeric powder
salt
1/2 tsp red chili powder
1 tsp coriander and cumin powder
Preparation
Wash the vegetables first.
Cut beans into 1 inch pieces.
Cut eggplant(brinjal) into small finger size strips and put them in water with a little salt.
Cut onion into small pieces.
Chop cilantro finely.
about 1/2 lb. eggplant
about 1/2 lb. beans/chikkudu kaya
1 onion
1/2 cup chopped cilantro
For tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
1or 2 red chilies
a pinch of hing(asafoetida)
a few curry leaves
Spices
a big pinch of turmeric powder
salt
1/2 tsp red chili powder
1 tsp coriander and cumin powder
Preparation
Wash the vegetables first.
Cut beans into 1 inch pieces.
Cut eggplant(brinjal) into small finger size strips and put them in water with a little salt.
Cut onion into small pieces.
Chop cilantro finely.
Procedure
Place a thick bottom skillet on medium flame. Take oil in that skillet. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring until mustard seeds splutter. Then add red chili cutting into small pieces and then hing and curry leaves. Add onions. Add a pinch of salt to onions. Cover it and cook for 2 minutes until the onions are little tender. Then add beans and eggplant. Also add the spice powders turmeric, red chili, coriander cumin and salt. Add 1/2 a cup of water also. Cover and cook for about 5 minutes until the vegetables are tender. Vegetables will cook with all the spices. When they are cooked well add cilantro and mix it well. Serve it hot with whole grain brown rice or chapati.
Health Information
Indian beans which are also called broad beans are a good source of protein and fiber.
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Place a thick bottom skillet on medium flame. Take oil in that skillet. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring until mustard seeds splutter. Then add red chili cutting into small pieces and then hing and curry leaves. Add onions. Add a pinch of salt to onions. Cover it and cook for 2 minutes until the onions are little tender. Then add beans and eggplant. Also add the spice powders turmeric, red chili, coriander cumin and salt. Add 1/2 a cup of water also. Cover and cook for about 5 minutes until the vegetables are tender. Vegetables will cook with all the spices. When they are cooked well add cilantro and mix it well. Serve it hot with whole grain brown rice or chapati.
Health Information
Indian beans which are also called broad beans are a good source of protein and fiber.
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