Vankaya chikkudukaya kura

Vankaya (eggplant) is a very popular vegetable all over the world. We find different varieties of eggplant. Any variety is alright for this recipe.
Chikkudukaya (broad beans) is available in winter months in India. When cooked together, they make a very tasty dish.  In festival dinners or at wedding lunches, this is a very common item on the menu.
Maybe because very little spices are used and it does not need any effort in making!
 

Ingredients:

•      4 medium round eggplant
•      20 chikkudu kaya (broad beans)
•      1/2 tsp turmeric powder
•      2 tsp chana dal
•      1 tsp urad dal
•      1 tsp mustard seeds
•      A pinch hing
•      2 or 3 green chilis
•      1 inch ginger
•      A few curry leaves
•      2 tsp rice flour
•      Salt to taste

Directions:

1.      Cut the eggplant into large cubes.
2.      Cut the beans into 1 inch pieces after removing the strings.
3.      In a microwave safe bowl, put the pieces, add turmeric, add some water and microwave for 3 to 4 minutes, till the pieces become soft.
4.      Cut chili and ginger into small pieces or crush them together in a grinder or pestle.
5.      In a deep pan, heat oil, add the dals.
6.      When the dals are changing color, add mustard seeds and hing,
7.      Add chili ginger mixture and curry leaves.
8.      Add the eggplant and same, add salt. Mix or almost mash it thoroughly. Let it cook for 4 to 5 minutes.
9.      Sprinkle rice powder and mix it well.
10.      Cook for 2 to 3 minutes.
11.      Serve it with rice or roti.

Variation:

Instead of microwaving, the eggplant and beans pieces can be directly added to seasoning and cooked in a pressure cooker for one or two whistles. When the cooker cools down, open the lid, and cook directly till the liquid dries off. Add rice flour and mix well.
In place of sem, lobia (long string beans) can be used, Also the subzi can be tried adding shelled green peas to eggplant.