1 Par-boil lima beans adding a little salt and about a cup of water. Strain any left over water once the vegetables are par-boiled. 2 Heat oil in a cooking vessel and add the cumin seeds and let them splutter. Add curry leaves and toss them about for a few seconds. 3 Now add the chopped onions and saute them till transparent. Add the coarsely crushed paste and saute for 4-5 mts. Add turmeric pwd, chilli pwd, cumin pwd, coriander pwd and salt and combine. 4 Add the cubed brinjals and combine. Cook uncovered for 7-8 mts on medium heat. Stir once in a while. Add a few tbsps of water, reduce heat and cook covered for 10-12 mts. Add the par boiled beans and combine. At this point you can add a few tbsps of left over water from the beans. Cook covered for another 6-7 mts. 6 Remove lid and let the curry cook such that there is no water and it like a hotch potch. Serve with hot rotis or rice. Prep & Cooking: 30 mts Serves:3-4 persons Cuisine: Andhra . 1/4 cup chikkudu ginjalu/lima beans 2 onions, chopped pinch of turmeric 1/4 tsp cumin pwd 1 tsp coriander pwd 1/4 tsp red chilli pwd 1 1/2 tbsps oil Coarsely crush: 1″ ginger 5-6 garlic cloves, slightly crushed small bunch coriander leaves 2-3 green chillis Seasoning/tadka/poppu: 1/2 tsp cumin seeds few fresh curry leaves
You can use both white or purple brinjals. If large brinjals, cube them, if they are small, quarter them.
