Black Eye Beans, Aubergine Curry with Parsley Chapatis


◇ Black Eye Beans ◇

This Humble Collection from ma frid. Dimple Makani. also you can visit her site http://www.shivaaydelights.com/. it’s amazing, Yummy and even ma kids enjoy it. @ ma home it is superhit with kidos wht a mother want when kids are happy thank a ton to Sweet Dimple Makani.

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Ingredient’s :

1 cup black eyed beans.
1 medium aubergine
1 white onion chopped finely
1 large tomato diced
1 small green chilli finely chopped
1 tsp ginger puree
2 cloves garlic crushed
1 tbsp tomato puree
1 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Salt to to taste
Pinch of asafoetida
1/4 tsp turmeric
1 tsp cumin powder
Chopped coriander to garnish

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Method :

Soak the Black eys beans overnight and next day boil it with some salt, see that dont over cook it and it should not be mash, secondly i kept the water to add in da curry.

In a large saucepan, heat the oil on a medium heat with the mustard, cumin seeds and asafoetida. Once they start to pop add the onion, garlic and ginger. Sauté for a couple of minutes.

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Throw in the aubergine with the rest of the seasoning, combine well. Pour in half a cup of water and stir

Simmer gently for 7 minutes or until the aubergine has softened. Stir in the tomato puree along with the chopped tomatoes and black eyed beans

Simmer for a further 10 minutes on a low heat. Garnish with some fresh coriander. Serve with hot Parsley chapatis or naan bread.

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Parsley Chapatis

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Ingredient’s :

2 cups Whole wheat flour
1/2 cup White flour (all purpose)
1 cup Fresh Parsley leaves, finely chopped
2 green chillies, finely chopped
4tbsp fresh curds
1 tbsp oil
Salt to taste

Other ingredient’s
Whole wheat flour for rolling
Ghee for cooking

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Method:
Mix all the ingredients and make a soft, smooth dough. Add a very little water, a tsp a time if required. Too much water can result in a sticky and parsley leave some water. Leave the dough to rest for 10 minutes.

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Divide the dough into 12 equal portions and roll out each portion into small rotis using wheat flour for rolling.

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Cook on a non stick tava (griddle) spreading a tsp of ghee on both the sides till small dots of brown skin appears on the skin.

Serve hot with Black eye beans & Aubergine curry or with just pickle and curd.

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