Broad Bean Sauté is a delicious seasonal recipe that is easy to cook and very nutritious! It can be had with steamed brown rice and organic ghee or with roti.
Course Main Course
Cuisine Indian
Keyword Broad bean, Curry Leaves, Eggplant, Saute, South Indian, Spices
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Cut eggplant, beans and set them aside along with ginger and green chili pepper. If the beans are mature, you can pinch off the two ends, remove the stringy part, before chopping. Set seasoning ingredients( mustard seeds, cumin seeds, dry red chili, urad dal, chana dal and curry leaves) aside in a plate or bowl. Blend ginger, green chili pepper in a blender and transfer to a bowl.
Heat oil in a thick bottom pan. Saute the seasoning ingredients, add the blended ginger and chili paste and mix well.
Add eggplant and beans, salt, stir well and leave a lid on; cook for about 8 to 10 minutes, stirring occasionally until the vegetables soften.
Transfer to serving bowl.
Video
Notes
Goes well with steamed brown rice and ghee or with roti.*Use organic ingredients wherever possible[box] The video shown in this recipe is a Instant Pot (IP) preparation that does not include eggplant.[/box]