Flatbeans & Eggplant Curry

Name: Flatbeans & Eggplant Curry
Cuisine: Indian
Ingredients: 100 gms flatbeans(shim/Hyacinth beans) cut into pieces; 1/2 cup eggplant cubed; 1 potato cubed; 2 tbsp green peas; 7-8 lentil fritters or dal vadi; 1 pinch hing/asafoetida; 1 tsp ginger pasre; 1 tsp cumin powder; 1/2 tsp turmeric; 1/4 th tsp red chilli powder; 1 tbsp tomato puree; 1/2 tsp garam masala; 1.5 cups water; To taste salt; 1/2 tsp sugar; 1 tbsp chopped coriander; 3 tbsp mustard oil; 1/2 tsp cumin seeds; 2 bay leaves

Kumkum Chatterjee @cook_12055532

#ebook/post-60
#OneRecipeOneTree
Flatbeans (Hyacinth Beans) and Eggplant curry is a delicious traditional Bengali curry and enjoyed best with phulkas or rice .

Kumkum Chatterjee @cook_12055532

#ebook/post-60
#OneRecipeOneTree
Flatbeans (Hyacinth Beans) and Eggplant curry is a delicious traditional Bengali curry and enjoyed best with phulkas or rice .

Saved

Ingredients

100 gmsflatbeans(shim/Hyacinth beans) cut into pieces
1/2 cupeggplant cubed
1potato cubed
2 tbspgreen peas
7-8lentil fritters or dal vadi
1 pinchhing/asafoetida
1 tspginger pasre
1 tspcumin powder
1/2 tspturmeric
1/4th tsp red chilli powder
1 tbsptomato puree
1/2 tspgaram masala
1.5 cupswater
To tastesalt
1/2 tspsugar
1 tbspchopped coriander
3 tbspmustard oil
1/2 tspcumin seeds
2bay leaves

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Steps

1

Soak masoor dal and grind them without water.Add baking powder,kalonji,salt and pinch of sugar to taste,chopped green chillies and chopped coriander.Beat well and fry them in moderate heat.Optional is to use store bought dal vadi and fry them.
2

Smear little salt and fry the cubed eggplant (brinjal) golden brown.Set aside.Sprinkle cumin seeds and hing and fry the cubed potatoes in low flame till partly soft.Add the broadbeans and fry lightly.Add peas,ginger paste,cumin,tomato puree,turmeric,red chilli powder,salt and sugar to taste.Add bay leaves and toss.Add water and boil in moderate heat till done.Add fried lentil fritters or dal vadi and give it a boil.Sprinkle garam masala and chopped coriander.Goes best with phulkas or rice.