- Brinjal – 4 to 5 Nos (Medium size)
- Dry Lima Beans – 1 cup
- Onion – 1 Big
- Tomato – 1 Big
- Sambar powder – 1 tablespoon
- Turmeric powder – a pinch
- Ginger and garlic paste – 1 teaspoon
- Oil – one tablespoon
- Mustard – ½ teaspoon
- Salt – 1 teaspoon or as per taste
- Soak Lima Beans in water for about 8 to 10 hours. Remove the white skin (it will come out easily when soaked well) and cook till soft.
- Cut the brinjals into medium size pieces and put it in water. Chop the onion and tomato finely.
- In a kadai put oil and when it is hot add mustard. When it pops up add chopped onion along with ginger garlic paste and fry till onion turns translucent. Add chopped tomatoes and fry for a while. Add sambar powder, turmeric powder and salt. Mix well. Add brinjal pieces and lima beans and sprinkle little water. Reduce the heat and cover with a lid. Cook until the brinjals are soft. Remove the lid and keep it on low flame till the curry is dry.
- Note: We can also use fresh lima beans or ordinary “Mochai Kottai”.