There are two kinds of people...one who love eggplant and two who hate eggplant. I belong to the first category from the first time I went to the market and got eggplant all by myself. Before that I belonged to the second group.
Anyway, this curry made of eggplant and pinto beans is one of my favourite. When I was in India my mom used to make this curry with eggplant and the beans from the Indian broad beans or Sem ki phalli ke Beej. This goes great with either rice or roti and is super easy to make
Ingredients:
Anyway, this curry made of eggplant and pinto beans is one of my favourite. When I was in India my mom used to make this curry with eggplant and the beans from the Indian broad beans or Sem ki phalli ke Beej. This goes great with either rice or roti and is super easy to make
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| Eggplant with beans curry |
Baingan Beej Salan (Yummy Eggplant and Pinto Beans curry)
Ingredients:
- 1 medium sized American eggplant cut into 1 cm cubes or 2 times as much chopped eggplant as the beans
- 1 can washed and drained pinto beans
- 1 tablespoon oil
- 1/2 cup chopped onion
- 1 green chilly chopped
- 1/2 teaspoon each of grated ginger, grated garlic, turmeric, chilly powder, coriander powder, cumin
- Chopped cilantro for garnishing
In a pan heat the oil and fry the cumin for a couple of minutes. Add the onions and fry till they become translucent. Ass ginger and garlic and all the spices and fry for a couple of minutes. Add eggplant and fry for 5 minutes. Add the beans and a cup water and stir to combine. Simmer for 10 minutes. Garnish with cilantro and serve with rice and Kaccha Khatta or Till ka Khatta or with any of the Roti or Indian Breads
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