At last, back to blogging, it's been more than a month, a move and couple of trips had kept me very busy, slowly settling down in Bangalore and missing Chennai very much. Have been missing my fellow bloggers, will catch up soon. Coming to today's dish, Eggplants and Double Beans Masala, this is an excellent side dish to go with both rice and rotis. I have used the small purple eggplants and fresh double beans, which makes this dish really very delicious and the fennel seeds and coconut paste gives a nice flavor to this dish..
Need To Have
- Diced Eggplant - 3 cups
- Fresh Double Beans - 1 cup
- Tomato - 1 chopped
- Mustard Seeds - 1/4 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Curry Leaves - 6 to 10
- Salt - to taste
For The Masala
- Grated Coconut - 1 tablespoon
- Shallots/ Small Onions - 4
- Dried Red Chillies - 4
- Fennel Seeds - 1 teaspoon
Grind coarsely, without adding water, all the ingredients given under 'Masala'.
Heat some oil, add the mustard seeds, when it starts spluttering, add the eggplant pieces and saute for 2 minutes. Then add the butter beans, mix, add the turmeric powder and salt, cover and cook on reduced heat.
When the double beans are cooked, add the tomatoes, cover and cook for another 2 minutes, until the tomatoes break down.
Now add the ground masala and curry leaves, keep mixing for another 5 minutes and switch off.
If fresh butter beans are not in season, can use dried ones, soak it and pressure cook it and then add it to the curry.
Can also use pinto beans instead of butter beans.
You can make this like a gravy, just grind the masala into a fine paste and add some water while cooking it.