Eversince I switched to a Bean diet(if I can call it that) I am on the lookout for new varieties of beans especially the ones I have never tasted before. The Latin section of most super markets carry a colorful array of beans and that is where I got the Dominican Red Beans, a pretty bean red with specks of white and pink. When cooked they tasted a lot like boiled peanuts. This month belongs to the beloved brinjal for the JFI event - Eggplant - JFI hosted by Sangeeta of Ghar Ka Khana. Found some long baby long eggplants and this Beans and Eggplants recipe was what was going to the JFI. Brinjal can be substituted with Bottle Gourd, Zuchinni and for the beans well the sky is the limit. But no combo tastes as good as this one.
1. 15 brinjals split in half
2. 1 Cup of Dominican Red Beans Cooked for about 1 whistle (the beans should not fall apart)
3. 1/4 Red Onion Chopped
4. ½ inch ginger grated
5. 5-8 Garlic Cloves
6. seasonigns - methi seeds, curry leaves and mustard seeds
optional - cloves 2 , cinnamon sticks 1/4 inch
7. 1 tbsp Lemon juice.
1. 1/4 Medium Red onion + 5-6 small red onions
2. 2 Red Tomatoes
3. 1 tbsp corriander powder
4. 2 Read Chillies
5. 2 tsp cumin powder
Saute the onions till translucent and add the tomatoes and saute till soft. Add
the powders mix and blend to a paste
1. In a pan heat the oil, add methi seeds, curry leaves and mustard seeds and when mustard seeds starts to pop add the onions and saute till translucent
2. Add the garlic saute for a minute
3. Add the Brinjal and saute till it starts to turn color
4. Add the cooked beans, ground paste and salt.
5. Add a cup of water
Boil till required consistency is reached. Finish with a tbsp of squeezed lemon juice.
Serve with rice or rotis.