Brinjal and Double Beans
About this Recipe
The gardens are flourishing, so yep its brinjal again. I am absolutely in love with my little veggie patch at the moment. I made my own compost last year and the veggies that have sprouted up without me even planting them is just incredible.
Today being the autumn equinox and winter so close by, and both my parents being under weather I thought this would be a good nutritious meal for them. Whenever Ba is unwell she always wants a nice warm typical home food style meal. And this will hit the spot for sure.
With my brothers wedding around the corner we have cleaned tons of vegetables so I was very happy to find these double beans in Ba’s freezer. Double beans are generally found in all Indian vegetable shops. Lets hope I can document lots of recipes in this next week and a bit.
I’ll be posting lots of pics on Instagram stories if you would to join in my excitement for the garden and wedding! Hope you are already following us.
Brinjal and Double Beans Curry
- 1 Tbsp oil
- 1/2 tsp Carom seeds (ajmo)
- 1/2 tsp mustard seeds (rai)
- 4 curry leaves
- 1 dried chili
- 2 small cinnamon sticks
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- crushed red chili to taste
- salt to taste
- 1/2 tsp turmeric
- 1/2 garam masala
- 2 tomatoes
- 1 cup of water
- 1 large brinjal
- 2.5 cups fresh double beans
- garnish with fresh coriander (optional)
Chop a large brinjal and soak in warm water with some salt.
Blend the two tomatoes and keep aside.
In a pressure cooker on high heat place your oil , dried chili, ajmo, rai, cinnamon sticks, curry leaves, crushed garlic and braise for a few seconds.
Add in your double beans and stir well followed by the brinjal.
Add in all the masala – crushed ginger, crushed red chili, salt, turmeric and mix well.
Lastly add in your blended tomato and cup of water mix well and let it come to a boil. Close the pressure cooker and cook for 10 mins, reducing to medium head after 5 mins.
Once you open the cooker, allow to boil for about 5 mins while adding the garam masala.
Garnish with fresh coriander and serve hot with rice or rotli.