Paapdi ringna nu shaak (Beans brinjal curry)
Ingredients
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 pinch Asafoetida
- 1/2 tbsp Chili garlic paste
- 250 grams Hyacinth beans
- 250 grams Brinjal
- 1/2 tsp Turmeric powder
- 1 tsp Coriander cumin powder
- to taste Salt
- 1 tbsp Jaggery
- 1 medium Tomato (chopped)
- 1 tsp Garam masala
- 3 tbsp Shredded coconut
- few sprigs Coriander
Instructions
- In a pan heat up oil, as soon as the oil heats up add cumin seeds and asafoetida and let the cumin crackle.
- Then add in the chilli garlic paste and sauté for a minute on a low flame add in your beans and brinjal and sauté it for a minute.
- Add in turmeric, coriander and cumin powder and saute for a few seconds.
- Cover and cook on a low flame for 10-15 mins or till the vegetables are almost cooked through with a closed lid stirring at intervals.
- Keep on adding dashes of water so that the vegetables don’t stick to the pan.
- Add in the jaggery and chopped tomato and sauté till the jaggery melts and the tomato is cooked through this is added to get a sweet and sour balance in the recipe.
- Add salt to taste and garam masala powder and mix well.
- Meanwhile also keep and eye on your brinjal and beans and cook for 5 more minutes with lid on or till all the vegetables are cooked through.
- Taste and finish with freshly grated coconut and coriander.
Notes
PLEASE KEEP IN MIND
Keep the diced brinjal in water as they tend to get black I had added dry coconut as it was handy please do add fresh coconut as it imparts a better mouthfeel to the recipe