Bean and baby brinjal curry

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 21
Servings 6
Time

Ingredients

  • 1
    kg
    baby brinjals, sliced, salted, rinsed and dried
  • sunflower oil, for frying
  • 1
    large onion, finely chopped and salted
  • handful of curry leaves
  • 10
    ml
    oil
  • 410
    g
    canned plum tomatoes, chopped
  • 1
    green chilli, chopped
  • 5
    ml
    cumin powder
  • 2
    star anise
  • 1
    cinnamon stick
  • 4
    cardamom pods
  • 5
    ml
    cumin seeds
  • 1
    x 2 cm piece fresh ginger, grated
  • 4
    cloves garlic, crushed and salted
  • 5
    ml
    mother-in-law spice or garam masala
  • 10
    ml
    curry paste
  • 1
    chicken stock cube
  • 250
    ml
    boiling water
  • 1
    bunch coriander, washed, stalks and leaves chopped separately
  • 4
    x 410 g canned butter beans, drained
  • salt to taste
 

Method

 
Fry brinjal in batches, remove from heat and drain.
Fry onion and curry leaves in oil until just golden, add tomatoes.
Simmer for five minutes and then add spices and stock cube.
Add boiling water, turn down heat and simmer for 10 minutes.
Add chopped coriander stalks, beans and brinjals and simmer on a very low heat for 45 minutes.
Add chopped coriander leaves and beans just before serving with brown rice with lentils.
 

Read more on: sauté
 

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