Green Beans and Egg plant curry

Ingredients:


Eggplant - 2 Medium
Fresh Green Beans - 1 Cup (finely chopped)
Tomato - 1 can
Ginger garlic paste - 1 and 1/2 tsp
Green Chiles - 2
Red chili Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Salt to Taste

Tempering:
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Broken Dried Red Chiles - 3 or 4
Asafoetida - Big Pinch
Curry Leaves - 5
Oil - 2 Tbsps

Procedure:

1. Heat oil in a pan, and make tempering. When mustard seeds start spluttering, add garlic and green chiles. Fry briefly.
2. Add the chopped fresh beans and fry for few minutes.
3. Then stir in chopped eggplant and salt. Fry for few more minutes, stir in chopped tomato and salt.
4. Cook till beans are soft, add red chili powder and garam masala powder. Fry a minute or two and remove from heat.
5. Serve curry with roti.

Beans Coconut Fry

Ingredients:

Beans (cut into 1 inch pieces) - 2 cups
Shredded coconut (dried) - 1/2 cup
Salt - as per taste
Turmeric - a pinch
Red chilli powder - 1 tbsp ( or as per taste)
Dried red chillies - 2 (broken)
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Curry leaves - 12 no.

Procedure:

1. Steam the beans and set them aside.
2. In a wok or pan take the oil, once it is hot enough add mustard seeds. When they start to splutter add Urad dal and chana dal.
3. Once dal turn to brown add curry leaves and dried red chillies. Fry for 30 sec to 1 min.
4. Add the steamed beans and fry for about 5 to 7 min.
5. Now add the shredded coconut and continue to fry in medium heat for about 7 min.
6. Add the salt, chilli powder and turmeric powder. Fry for another 3 min or so.
7. Switch off the stove and serve with rice or roti.