Credits: indianfoodforever
img credits: outofthegarden.wordpress
Ingredients:
11/4 cup sprouted and skinned Val Beans
1 small cubed Eggplant / Brinjal
1 small cubed Eggplant / Brinjal
1 chopped finely Onion (Pyaj)
2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
4 tblsp grated Coconut (Nariyal)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Goda Masala
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
3 tblsp Oil
Method:
· Boil the drumsticks until they can be
easily opened.
· Drain and set aside.
· Heat the oil and saute the mustard seeds
with the asafoetida.
· When the seeds start to pop add the
onions and fry till golden.
· Add the val , eggplant, all spices and
salt, mix well and add little water and cook until the beans are soft but not
mushy.
· Cook over high heat to dry the water.
· Remove from heat and add coconut and
drumsticks.
· Stir gently and serve hot.
Sorry no video available
