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Eggplant Beans Curry

21 Oct

Eggplant Beans Curry.

Eggplant is chopped up along with fresh green beans. A gravy is prepared with tomato and spices. Eggplant and beans are cooked in the tomato gravy till soft. Serve eggplant beans curry with steamed rice or with roti.
Makes: around 4 Servings of Eggplant Beans Curry.


Eggplant 2 Medium
Fresh Beans 1 Cup
Tomato 3
Garlic 1 Big Clove
Green Chiles 2
Red chili Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Wash, remove stems and chop the eggplant into small pieces.
String the beans, wash and chop the fresh beans into small pieces.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Peel and grate the garlic clove.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and green chiles.
Fry briefly, add the chopped fresh beans and fry for few minutes.
Then stir in chopped eggplant and salt.
Fry for few more minutes, stir in chopped tomato and salt.
Cook till beans are soft, add red chili powder and garam masala powder.
Fry a minute or two and remove from heat.
Serve eggplant beans curry with steamed rice or with roti.
Notes: Make sure beans are cooked well.

Suggestions: Adjust spice with red chili powder.
Variations: Check other gravy recipes here.
Other Names: Eggplant Beans Curry.