Updated: May 4
Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
1 Bunches of ChorI (Long Green Beans) 1 Aubergine (Eggplant) Small Size 1 Tomatoes Chopped 5 Cloves Garlic Finely Chopped 4 tbsp Oil 1 Dry Red Chilli ¾ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric Powder 1¼ tsp Chilli Powder 1½ tbsp Coriander-Cumin Powder (Dhana Jiru) ½ tsp Jaggery Salt to taste
Cut the Chori into small pieces, wash and drain, keep aside.
Cut the aubergine into 2cm cubes and soak them in water so that it does not turn black, then keep aside.
Heat oil in a pan and add the dry red chilli, once hot add the mustard seeds, cumin seeds, asafoetida and chopped garlic sauté for 30 seconds then add the chori, turmeric powder and salt, cook for 5 minutes stirring occasionally.
Drain and put the aubergine in with the tomatoes and cook for 5 minutes stirring occasionally.
Now add the chilli powder, coriander-cumin powder and jaggery, mix well and cover with the lid stirring occasionally till it’s cooked.