Recipe: Eggplant and Green Beans
In the house we are renting at the moment I was very excited to discover an ‘Eggplant Plant’. It seems to be bearing the last fruits of this season but I have so far been lucky enough to harvest 5 eggplants. Having already cooked, eggplant and tuver, mousakka, pasta sauce for the kids and a vegetable chilli I wanted to cook something else indian.
Here is a tasty vegetarian dish using eggplant and green beans to add to your repertoire.
Ingredients:
This would serve 2- 3 people if served with at least 1 other dish
For the vaghar:
- 1-2 tbsp oil
- 1/2 tsp of Carom Seeds (Ajwain) – if you don’t have these just use mustard seeds
- 1/8th tsp of hing
- 1 tsp fresh masala
- 2 tsp of ground cumin and coriander
- 1 tsp salt
- 1/2 tsp of turmeric
- 1 eggplant – cubed
- 200g green beans cut in half
- 1 fresh tomato – chopped up roughly
Method
- Prepare the vegetables – cut up eggplant, bean and tomatoes
- Prepare the vaghar – heat the oil in a saucepan then add the carom seeds
- Remove the pan from the heat and allow the seeds to toast in the oil before adding the hing
- After about 20 seconds add the eggplant and beans to the oil, and return to a low-medium heat
- Stir the vegetables
- Now add all the spices, stir, cover the pan with a lid and cook for a couple of minutes
- After a couple of minutes add the chopped tomatoes, stir in, cover with lid and cook on a low-medium heat for about 15-20 minutes
- Stir regularly – if the dish is sticking or looking dry add some water to loosen
- Once the beans and eggplant are cooked remove from heat and rest for a few minutes before serving
Serve with roti
spices
vegetables
prepared vegetables
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