[fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” dimension_margin=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_imageframe image_id=”2194″ style_type=”glow” stylecolor=”” hover_type=”zoomin” bordersize=”2″ bordercolor=”#607d8b” borderradius=”7″ align=”center” lightbox=”no” gallery_id=”” lightbox_image=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://satvicfood.chinnajeeyar.org//wp-content/uploads/2018/07/auberginebeans.png[/fusion_imageframe][fusion_text]How to prepare Aubergine and Flat Beans curry ?
Ingredients:
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- Aubergine (Small indian or chinese variety)- 200 gms / 8 to 10
- Flat Beans (Chikudulu)- 150 gms / two good handful
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Urad dal – 1 tsp
- Asafoetida- a pinch
- Curry leaves – 6 to 7 leaves
- Salt to taste
- Turmeric powder – a pinch
- Fresh green chillies – 2
- Ginger – 1/2 inch piece
- Fresh coriander leaves – a good handful
- Oil – 1 tbsp
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Procedure:
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- Wash, string and chop the beans into inch sized pieces.
- In a sauce pan boil some water and cook then beans for 10 minutes until tender.
- Remove from heat, drain the water and set aside the beans.
- Wash and chop the aubergine into long pieces and place them in salt water to stop them from turning colour.
- Heat the oil in a pan on medium flame, add urad dal, mustard seeds and cumin seeds and let them splatter.
- To the above add asafoetida and curry leaves and fry for a minute.
- Now add the chopped aubergine, turmeric powder, salt and mix well.
- Cook the aubergine till tender (cooks faster when the pan is covered).
- When the aubergine is tender add the already cooked beans and mix well.
- Meanwhile blend fresh coriander, chillies and ginger in a grinder to a coarse paste without adding water and keep aside. This is the masala to be added in the end of the curry.
- Once the curry is cooked, add the blended masala to it, mix well and cook for 2 minutes.
- Transfer into a serving bowl and serve it to Lord Krishna with rice and yogurt. Enjoy His prasadam.
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