Indian Broad Beans (Chikkudukaya)- 100 Grams
Brinjal (Baingan/Vankaya)- 250 Grams, Small
Turmeric Powder- ¼ Tsp.
Salt- To Taste
Extra Light Olive Oil – 3 Tsp.
Dried Red Chilli- 1, Broken in Half
Ginger – chopped (according to your taste)
Split Bengal Gram (Chana Dal)- ½ Tsp.
Split Black Gram (Urad Dal)- ¼ Tsp.
Mustard Seeds (Rai/Sarson)- ½ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Hing- a Pinch
Green Chillies- 3, Finely Chopped
Curry Leaves – 10

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Brinjal & Indian Broad Beans curry

. Wash, Clean, De String from both sides and Cut Broad Beans breadth wise into Inch long pieces
. Wash and Cut Brinjal into Cubes and keep them in Salted Water (to prevent discoloration)
. Grind ginger and green chilli to make paste.
. Heat Oil in a Pan, Add the Split Bengal Gram,Split Black Gram ,Mustard Seeds,Cumin Seeds,Hing,Curry Leaves & Sauté
. Add ginger and green chilli paste and saute.
. Add turmeric powder and salt and mix well.
. Add the Boiled Vegetables (Brinjals & Broad Beans) & Mix
. Cover & Cook till done
. Serve with plain rice or roti.


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