Brinjal And Cluster Bean Curry Recipe

Recipe By Slurrp

Brinjal and cluster bean curry is a delicious and nutritious Indian dish made with brinjals (eggplants) and cluster beans. The brinjals are cooked until tender and then combined with the cluster beans, creating a flavorful and aromatic curry. This dish is packed with vitamins, minerals, and fiber, making it a healthy addition to any meal. Serve this curry with rice or roti for a satisfying and wholesome meal.

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30minstotal
30m.total
Brinjal And Cluster Bean Curry
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Ingredients for Brinjal And Cluster Bean Curry Recipe

  • 1/2 Brinjals, Chopped
  • 1/4 cup Cluster Beans, Chopped
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 tablespoon Tamarind Pulp
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Brinjal And Cluster Bean Curry Recipe

Cooking Directions

  • STEP 1.Wash and chop the brinjals and cluster beans into small pieces.
  • STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
  • STEP 3.Add chopped onions and sauté until golden brown.
  • STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Mix well.
  • STEP 5.Add the chopped brinjals and cluster beans. Cook until they become tender.
  • STEP 6.Add salt and tamarind pulp for tanginess. Cook for a few more minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Choose fresh and firm brinjals and cluster beans for the best taste.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • If you don't have tamarind pulp, you can use lemon juice as a substitute for tanginess.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry before serving and adjust the consistency with a little water if needed.
  • Serve the brinjal and cluster bean curry with steamed rice or roti for a complete meal.
Nutrition
value
106
calories per serving
7 g Fat3 g Protein6 g Carbs7 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    7g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    7g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    3mg
  • Vitamin A
    390mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    1mg
  • Phosphorus
    56mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp