Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
Ingredients:
1 Bunches of ChorI (Long Green Beans)
1 Aubergine (Eggplant) Small Size
1 Tomatoes Chopped
5 Cloves Garlic Finely Chopped
4 tbsp Oil
1 Dry Red Chilli
¾ tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1¼ tsp Chilli Powder
1½ tbsp Coriander-Cumin Powder (Dhana Jiru)
½ tsp Jaggery
Salt to taste
Method:
Cut the Chori into small pieces, wash and drain, and set aside.
Rinse the aubergine, cut it into 2cm cubes, and keep it in water.
Heat oil over medium flame in a pan and add the dry red chilli. Once hot, add the mustard, cumin, asafoetida, and chopped garlic.
Sauté for 30 seconds, then add the chori, turmeric powder, and salt. Cook for 5 minutes, stirring occasionally.
Drain the aubergine, add them with the tomatoes, and cook for 5 minutes, stirring occasionally.
Now add the chilli powder, coriander-cumin powder, and jaggery, mix well, and cover with the lid, stirring occasionally, until it’s cooked.
Sprinkle with fresh coriander, and enjoy hot with roti and Gujarati kadhi!
