Aubergine and flat beans curry

How to prepare Aubergine and Flat Beans curry ?auberginebeans






  • Aubergine (Small indian or chinese variety)- 200 gms / 8 to 10
  • Flat Beans (Chikudulu)- 150 gms / two good handful
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Urad dal – 1 tsp
  • Asafoetida- a pinch
  • Curry leaves – 6 to 7 leaves
  • Salt to taste
  • Turmeric powder – a pinch
  • Fresh green chillies – 2
  • Ginger – 1/2 inch piece
  • Fresh coriander leaves – a good handful
  • Oil – 1 tbsp


  • Wash, string and chop the beans into inch sized pieces.
  • In a sauce pan boil some water and cook then beans for 10 minutes until tender.
  • Remove from heat, drain the water and set aside the beans.
  • Wash and chop the aubergine into long pieces and place them in salt water to stop them from turning colour.
  • Heat the oil in a pan on medium flame, add urad dal, mustard seeds and cumin seeds and let them splatter.
  • To the above add asafoetida and curry leaves and fry for a minute.
  • Now add the chopped aubergine, turmeric powder, salt and mix well.
  • Cook the aubergine till tender (cooks faster when the pan is covered).
  • When the aubergine is tender add the already cooked beans and mix well.
  • Meanwhile blend fresh coriander, chillies and ginger in a grinder to a coarse paste without adding water and keep aside. This is the masala to be added in the end of the curry.
  • Once the curry is cooked, add the blended masala to it, mix well and cook for 2 minutes.
  • Transfer into a serving bowl and serve it to Lord Krishna with rice and yogurt. Enjoy His prasadam.