Valor beans and eggplant curry

Valor beans are long,flat beans with smooth ,green skin.They are picked when they are young and tender.Mature beans are fibrous and inedible.They have similar taste to green beans.Today’s recipe is a combination of Valor beans cooked along with Japanese eggplants.It can be served as a side for steamed rice with few drops of ghee.

prep time:15mins
Cook time:20-25mins
Serves 2-3

300gms Valor beans (string removed ,washed and chopped)IMG_5583
300gm Japanese eggplants(Chopped and soak it in water with salt set aside.)IMG_5584
salt to taste
1tsp red chili powder
pinch of turmeric

For seasoning:
1/2tsp mustard seed
1/2tsp cumin seeds
1/2tsp urad dal
1/2tsp chana dal
1 dry red chili
1tsp oil

1)Heat a pan with oil on a medium heat and add all the seasoning ingredients.Allow them to turn turn brown.
2)Add beans,eggplants,turmeric and salt.Mix thoroughly and cook it covered with water on the lid on a low flame .Stirring occasionally.

3)Add red chili powder mix well and fry for couple of minutes.Switch off the flame and serve hot with rice.


-The beans are young and tender so they cook very fast.
-Covering the lid with water allows the beans with moisture and prevents them from sticking to the pan.
-If fresh valor beans are unavailable you can use frozen. They are available in Indian grocery stores.

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