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

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