BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

Serves 6    Preparation time 45 minutes

Ingredients:

1 large seedless Brinjal / Aubergine / Egg Plant   

2 onions chopped,

2 teaspoons chillie powder,

½ teaspoon turmeric powder,

2 teaspoons ginger garlic paste,

1 teaspoon cumin powder,

½ cup tomato juice / puree,

2 pieces cinnamon,

2 table spoons vinegar,

1 teaspoon sugar,

 Salt to taste,

3 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added.

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture.

Add the cut the Brinjal (Aubergine / Eggplant),vinegar and a little water and simmer till the gravy is sufficiently thick and the Brinjal is cooked. Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis,

BUTTER BEANS / LIMA BEANS AND POTATO KORMA

BUTTER BEANS OR LIMA BEANS: Lima Beans are also known as Butter Beans, because of their starchy yet buttery texture. Butter Beans or Lima beans have a delicate flavor that complements a wide variety of dishes. They are a very good source of cholesterol-lowering fiber and prevent blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. These beans are also rich in vitamins and proteins.

BUTTER BEANS / LIMA BEANS AND POTATO KORMA

Serves 6 Preparation time 45 minutes
Ingredients:

250 grams butter beans / lima beans, 2 onions chopped, 2 tomatoes chopped, 2 potatoes peeled and cut into quarters, 2 cloves, 3 cardamoms, 1 stick cinnamon, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 2 tablespoon coconut paste, 1 teaspoon chillie powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon spice powder / garam masala powder, Salt to taste
3 tablespoons coriander leaves chopped

Boil the butter beans and potatoes till tender in sufficient water with a little salt. Drain and keep aside. Heat oil in a pan and sauté the onions, cloves, cardamom and cinnamon for a little while. Add the tomatoes, garlic paste, ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, coconut paste, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the boiled butter beans / lima beans and potatoes and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis