Ingredients:

• 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

Procedure:

• 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.