Ingredients: 1 bundle bora bean (peeled & washed) 1 medium size eggplant or baigan 1 medium sized onion 6 to 7 cloves of garlic crushed 1/2 teaspoon turmeric powder 1 teaspoon masala powder 1/3 cup cooking oil Pinch of mustard seeds 10 to 15 curry leaves Pinch of asafoetida Salt to taste 2 chillies (may vary with your taste) Handful of coriander leaves 1/3 cup tomatoes Methods: 1) In a heated pot, add cooking oil. 2) Once oil has heated, add a pinch of mustards seeds. 3) Add onions & garlic and saute' until light brown. Also add curry leaves. 4) Add tumeric & masala powder and saute' for few seconds. 5) Add bora bean, eggplant, salt, asafoetida and chillies. Mix to combine, cover with a lid and cook for 5 minutes. 6) Add 1/3 cup water, mix to combine and cook for 5 minutes or until eggplant turns mushy. 7) Add coriander leaves and tomatoes, mix to combine and cook for 5 minutes more. * Serve bora beans and eggplant curry with fresh roti. ...
To provide food lovers with simple and easy cooking tricks and recipes. We are specialists in: Indo-Fijian Cooking, Baking, Pacific Island Cooking, Indian dishes, Indian Sweets, Asian Cooking All the recipes shared are tested before making it public.