This is another dish I prepared with my winter broad bean harvest. In this recipe, I have paired the plump, proteinaceous broad beans with delicious baby green brinjals. Green brinjals should be small, with firm texture and barely-there white seeds. Recognizing these qualities in green brinjals will make this a tasty, successful dish.
Baby Green Brinjals and Broad Beans
(for four, for one meal)
Prepare the Ingredients:
- Take 10 small green brinjals. Wash and trim the ends off and cut lengthwise into thin slices. Add them to salted water to prevent the onset of bitterness. Shell broad beans from plump pods. We need a cup of broad beans (Chikkudu Vittanaalu or Papdi Lilva).
- Ginger-green chilli paste: Take 1×1 inch piece of fresh ginger. Peel the skin. Take it in a mortar or mixer. Add 4 green chillies and pinch of salt. Pound or grind to smooth paste.
Prepare the Kura:
- Heat a tablespoon of peanut oil in a cast-iron pan over moderate heat.
- When the oil is hot, do the hing tadka: Add a pinch each – cumin, mustard seeds and hing (asafetida) and toast for couple of seconds.
- Add brinjal pieces and broad beans. Saute until two-thirds cooked, for about ten minutes.
- Stir in the ginger-green chilli paste, quarter teaspoon of turmeric and salt to taste. Mix well and continue to cook for another five minutes. If desired, sprinkle a tablespoon of sesame powder or fresh grated coconut for some extra taste.
- Serve hot over rice or with chapati.
Vankaya Chikkudu Kura ~ for Meal Today