Eggplant Beans Fry

Ingredients:

Indian Baby Eggplants 3
Fresh Beans 1 1/2 Cups
Garlic 2 Cloves
Coriander Powder 1 tsp
Red Chili Powder 1/2 tsp
Salt to Taste
Cilantro few Sprigs

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, string and finely chop the fresh beans.
Wash, remove stems, and chop the eggplant into small pieces.
Peel and grate the garlic cloves.
Bring to boil a cup of water, add the chopped beans and salt.
Boil till beans are cooked and just soft.
Wash and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds spluttering, add the garlic.
Fry briefly and stir in chopped eggplant, beans and salt.
Cook covered for few minutes till eggplant is cooked.
Uncover, stir in coriander powder, red chili powder and salt.
Garnish with chopped cilantro and serve eggplant beans fry with steamed rice or with roti.

Notes: Make sure eggplant and beans are cooked well.

Suggestions: If eggplant or beans are not cooked well, add a splash of water if required and cook covered on low flame till done.