Green beans/Eggplant curry - for a real quick side dish

[Guest guest]

Ingrediants

Grean beans or Eggplant 500 gms chopped to 3 cm long pieces

Tomato paste/puree - 4 tbl spoons

Coriander powder - 1 tbl spoon

Red chilli powder - 1 tsp

Mustard seeds - 1 tsp

Cummin seeds - 1 tsp

Asafoetida - 1 pinch

Turmeric powder - 1 tsp

Olive oil - 4 tbl spoons

 

Method

Heat oil in a deep sauce pan

Add mustard, cummin - allow to crackle

Add Asfoetida, turmeric

Add the Green bean/Eggplant

Add salt for taste

sprinkle some water. Close lid and cook for 5 min on the high. Then

stir continue after reducing the heat depending on the cooking. After

the green beans / eggplant is soft, add the tomato paste, coriander

powder, chilli powder and stir for a few minutes on the high. Close

the lid and switch off the heat. It is ready to be served along with

cooked rice or as filling in bread.