Serving Size - 2
Style - South Indian
Source - Hyma
Avarakkai (broad beans) - 1 cup - Chopped into 1 inch pieces
Brinjal - 1 cup - cut into 1 inch slices lengthwise
Onion - 1 finely chopped
Tomato - 2 diced into 1 inch cubes
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Green chilies - 5 slit lengthwise
Red chilies - 3
Chili powder - 1 tsp
Oil - 2-3 tbsp
Salt
Curry leaves - 5-10 leaves
Style - South Indian
Source - Hyma
Ingredients
Avarakkai (broad beans) - 1 cup - Chopped into 1 inch pieces
Brinjal - 1 cup - cut into 1 inch slices lengthwise
Onion - 1 finely chopped
Tomato - 2 diced into 1 inch cubes
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Green chilies - 5 slit lengthwise
Red chilies - 3
Chili powder - 1 tsp
Oil - 2-3 tbsp
Salt
Curry leaves - 5-10 leaves
Preparation method
- Heat oil in a pan. When oil is hot, add mustard seeds and cumin seeds ... fry until mustard seeds splutter
- Add green chillies and red chillies. Add curry leaves and fry for 30 seconds
- Add onions. In medium-low heat, fry until onion is light brown
- Add brinjal and beans and fry for 7-8 mins
- Add tomatoes continue cooking until mushy
- Add chili powder and cook until raw smell goes away
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