Preparation Time: 10 min. Cooking Time: 25 min. Serves 3-4
1 Aubergine (Eggplant)
250 grams Valor Papdi (Romano Flat Beans)
1 Tomato Finely Chopped
5 Cloves Garlic Finely Chopped
3 tbsp Oil
¾ tsp Mustard Seeds
½ tsp Cumin Seeds
1 Dry Red Chilli
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1¼ tsp Chilli Powder
2 tsp Coriander-Cumin Powder (Dhana Jiru)
½ tsp Jaggery (Gōr)
Salt to taste
Remove the strings from both sides of the valor, split and cut in half, then, rinse and drain.
Rinse the aubergine and cut into 2cm cubes and keep in water.
Heat oil in a pan and add the dry chilli; once hot, add the mustard seeds, cumin seeds, and asafoetida. Next, add the garlic and sauté for a minute.
Add the valor, turmeric and salt, mix well simmer for 8-10 minutes with the lid on, stirring occasionally until about 50% cooked.
Drain the aubergine and add it to the pan with the chopped tomatoes and a tablespoon of water; cook for 5-6 minutes, stirring occasionally.
Add the chilli powder, coriander-cumin powder, and jaggery. Cover with the lid for about 3-4 minutes. Then stir and cook until the aubergine is cooked and sprinkle with fresh coriander.