Broad Beans-Eggplant Saute

Ingredients

• 2 cups broad beans, cut into 1-inch pieces
• 2 cups eggplant, cut into 1-inch cubes
• 2 1/2 tsp urad dal (split black gram)
• 1 tsp mustard seeds (rai)
• 1/4 tsp cumin seeds (jeera)
• 2-3 red chillies
• 5-6 curry leaves
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 4 tsp vegetable oil
• Salt to taste

Preparation

1. Heat the oil in a wide nonstick skillet.
   
   
2. Add the urad dal and fry until almost golden. Add the cumin and mustard seeds. As they start to pop, add the red chillies and fry for a second. Add the curry leaves and turmeric.
   
   
3. Add the broad beans and eggplant and sprinkle salt as needed and a little water and stir well. Cover and cook on medium heat for 3 minutes, stirring occasionally.
   
   
4. Remove the lid when the veggies are tender. Add the red chilli powder and saute on medium heat for a couple more minutes. If desired, you can sprinkle 1/2 tsp besan (chickpea flour) and saute for 2 more minutes.
   
   
5. Remove the broad beans-eggplant saute in a platter and serve hot with plain rice and ghee (clarified butter).

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