The reason why I have put 'Spicy' within quotes is becoz I had forgotten the taste of Spiciness,
may be 2 -3 years...one reason being my Hrishi who is just 2 yrs and my hubby also is not a big fan of spicy food.
So I have a habit of having 1-2 green chillies with whatever I eat, be it roti or rice...also its healthy to have green chilli as it has Vitamin C to protect us from cold!!
Anyways, now I come to the point that I made spicy Brinjal flat beans curry as I have not yet started feeding brinjal to my kid. It came out 'good' spicy and yummy, the secret ingredient was ground ginger and mustard to the curry. This time I did not have green chilli, just enjoyed my subzi with white rice and papad.
Here goes the recipe!
Ingredients:
Brinjal - 6 nos - roughly cut into 4
Val papdi - Frozen 2 cups
Mustard seeds - 2 tsp ( soaked in water for 1 hr and ground to paste)
Ginger - 1 small piece (ground to paste)
Salt to taste
For tempering:
Mustard seeds - 1 tsp
Ginger - 1 tsp grated
Green chilli - 3 -4 slit
Curry leaves - 3 -4
Red chilli - 1 -2
Urad dal - 1/2 tsp
Chana Dal - 1 tsp
Oil - 2 tsp
Method:
Pressure cook Brinjal and Val Papdi for 2 whistles and Drain water, keep aside.
Heat Oil in pan and add mustard seeds, once it splutters, add all ingredients given under tempering.
Stir in the pressure cooked papdi and brinjal into the pan.
Add little oil and salt to ground mustard and mix with ground ginger - This is to avoid bitterness from mustard.
Now add the mustard-ginger mixture to the pan followed by salt.
Fry for another 5 -6 minutes.
Off the Stove and cover with lid.
The "Spicy" Brinjal Flat Beans Curry is ready to be served with roti or ghee rice.
Note: The mustard and ginger flavor in the curry gives yumm taste!!!Enzoy.
Sending this to Only Original recipes event hosted by Nivedita and Pari
Thanks to Akila from Learning to Cook for sending me Participation award!
may be 2 -3 years...one reason being my Hrishi who is just 2 yrs and my hubby also is not a big fan of spicy food.
So I have a habit of having 1-2 green chillies with whatever I eat, be it roti or rice...also its healthy to have green chilli as it has Vitamin C to protect us from cold!!
Anyways, now I come to the point that I made spicy Brinjal flat beans curry as I have not yet started feeding brinjal to my kid. It came out 'good' spicy and yummy, the secret ingredient was ground ginger and mustard to the curry. This time I did not have green chilli, just enjoyed my subzi with white rice and papad.
Here goes the recipe!
Ingredients:
Brinjal - 6 nos - roughly cut into 4
Val papdi - Frozen 2 cups
Mustard seeds - 2 tsp ( soaked in water for 1 hr and ground to paste)
Ginger - 1 small piece (ground to paste)
Salt to taste
For tempering:
Mustard seeds - 1 tsp
Ginger - 1 tsp grated
Green chilli - 3 -4 slit
Curry leaves - 3 -4
Red chilli - 1 -2
Urad dal - 1/2 tsp
Chana Dal - 1 tsp
Oil - 2 tsp
Method:
Pressure cook Brinjal and Val Papdi for 2 whistles and Drain water, keep aside.
Heat Oil in pan and add mustard seeds, once it splutters, add all ingredients given under tempering.
Stir in the pressure cooked papdi and brinjal into the pan.
Add little oil and salt to ground mustard and mix with ground ginger - This is to avoid bitterness from mustard.
Now add the mustard-ginger mixture to the pan followed by salt.
Fry for another 5 -6 minutes.
Off the Stove and cover with lid.
The "Spicy" Brinjal Flat Beans Curry is ready to be served with roti or ghee rice.
Note: The mustard and ginger flavor in the curry gives yumm taste!!!Enzoy.
Sending this to Only Original recipes event hosted by Nivedita and Pari
Thanks to Akila from Learning to Cook for sending me Participation award!
