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Tuesday, January 24, 2012

Brinjal & Indian Broad Beans with Simple Spices (Saem Phali/Ghewda/Chikkudukaya Baingan/Vankaya Sabzi)

Indian Vegetarian Main Course Special
Uttar Pradesh Cuisine
Brinjal & Indian Broad Beans with Simple Spices
(Saem Phali/Ghewda/Chikkudukaya Baingan/Vankaya Sabzi)
Serves 2

Ingredients:
Indian Broad Beans (Saem/Chikkudukaya)- 15 No’s
Long Purple Brinjal (Baingan/Vankaya)-  6-7 No’s, Small

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Onion- 1, Finely Chopped
Tomatoes- 2, Finely Chopped
Turmeric Powder- ¼ Tsp.
Red Chilli Powder- 1 Tsp.
Salt- To Taste
Fresh Coriander Leaves (Dhaniya Patta/Kothimeera)- 1 Tbsp.

Method:
Wash, Clean, De String from both sides and Cut Broad Beans breadth wise into Inch long pieces
Pressure Cook the Beans till Tender for about 2 Whistles
Wash and Cut Brinjal into Cubes and keep them in Salted Water (to prevent discoloration)
Heat Oil in a Pan, Add Jeera & Sauté
Add Onions & Sauté
Add the Dry Masalas (Turmeric Powder, Red Chilli Powder, and Salt) & Mix well till Oil Surfaces
Add Brinjal, Cover & Cook till Tender
Add Tomatoes, Cover & Cook till Soft
Add Beans & let the Vegetables Cook in their own steam with a Lid on Slow Flame
Serve Hot with Phulka, Dal Fry & Set Curd!

Tip:

Pre Cook the Broad Beans ahead so that they Cook faster with the Sabzi

Feel free to share your views & do let us know how this one turned out :)

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