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

ninasnosh