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For my veggie son I made him a nice Bean, potato, brinjal and zucchini curry.
2 cup beans (boiled until soft)
2 small brinjal, peeled, halved lengthwise, sliced
4 zucchini, unpeeled, sliced into coins
3 potatoes, quartered
1 onion, halved, then sliced
3 garlic cloves grated
½ tsp cumin
½ tsp fennel
2 green cardamom, seeds only
2 cinnamon sticks
2 bay leaves
½ tsp turmeric powder
1 tsp jeera powder
2 tblsp curry powder
1 tsp hot kashmiri masala
pinch of aesoephatida (hing)
2 medium tomatoes
1 big sprig thyme (or 2 small)
1 bunch dhania
Soak brinjal in salted water.
Process tomatoes in food processor with half the bunch of dhania including stems.
Fry onion, add seeds, bay leaves and cinnamon stick.
Fry till onions translucent.
Add garlic paste and spices and fry stir 1 minute.
Add in tomatoes/dhania, curry leaves, thyme.
Cook for 5 minutes.
Add potatoes. Cover and cook until tender.
Rinse the brinjals.
Add in beans, hing, brinjals and zucchini cook on low for another 10-15 minutes.
Remove thyme sprigs and garnish with remaining dhania.
Prepared, tried and tested by: Melanie Kramar
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