Ingredients - Serves 4
- 300 g eggplant, cut into 1" pieces
- 300 g fresh broad beans (chikkudikaya), snapped in half
- 1 tbsp ginger, chopped
- 3-4 green chillies (adjust according to your tastes)
- 2 tbsp oil
- 1 tsp turmeric powder
- 2 tsp split chickpeas (chana dal)
- 1 tsp mustard seeds
- 2-3 dried red chillies, broken into small pieces
- 8-10 curry leaves, optional
- Salt, to taste
Steps
- Grind the ginger and green chillies together to make a coarse paste
- Heat oil in a large pan and fry the split chickpeas till they start to brown
- Add mustard seeds, dried red chillies and curry leaves
- Let the mustard seeds splutter and add the eggplant, broad beans and turmeric
- Cook on low heat till they are both soft
- Season well with salt and serve hot with plain rice and a bit of ghee
Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
By Sirisha Tadimalla on