The Potato Brinjal Butter Beans Curry begins by peeling and slicing potatoes and brinjals. Then Onions and tomatoes are chopped finely. Butter beans and potatoes are cooked in a pressure cooker with a pinch of salt. In a kadai, mustard, urad dal, cumin, and asafoetida are fried until light brown. Onions and curry leaves are added and cooked until translucent. Then, chopped tomatoes and brinjal pieces are added. This mixture is seasoned with sambar powder, turmeric, and salt, and cooked until the brinjals are soft. Finally, the cooked butter beans and potatoes are mixed in, and the curry is simmered on low heat until dry.
It is garnished with chopped coriander leaves and can be served with rice or any Indian bread.
Potato Brinjal Butter Beans Curry
6
servings10
minutes20
minutesThis curry is prepared with potato, brinjal, and butter beans. It can be served with rice or any Indian bread.
Ingredients
Butter Beans Shelled – 1 cup
Potato – 1
Brinjal – 2
Onion -1
Tomato – 1
Sambar Powder – 1 tablespoon
Turmeric Powder – 1/4 teaspoon
Oil – 2 tablespoons
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Asafoetida Powder – 2 pinches
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Prepare the Ingredients:
- Peel the potatoes, cut them into lengthwise slices, and soak them in water.
- Cut the brinjals into medium-sized lengthwise pieces and soak them in water to prevent discoloration.
- Finely chop the onion and tomato.
- Cook the Butter Beans and Potatoes:
- In a pressure cooker, add the butter beans and potatoes along with a pinch of salt.
- Pour enough water to cover them and cook for 2 to 3 whistles. Once done, set aside.
- Prepare the Seasoning:
- Heat oil in a kadai (pan).
- Add mustard seeds and let them pop.
- Add urad dal, cumin seeds, and asafoetida powder, and sauté until the dal turns light brown.
- Sauté the Vegetables:
- Add the chopped onions and curry leaves, and sauté until the onions turn translucent.
- Stir in the chopped tomatoes and cook for a few minutes.
- Add the brinjal pieces and sauté for a few seconds.
- Spice it Up:
- Add sambar powder, turmeric powder, and salt. Mix well.
- Sprinkle a little water, reduce the heat, and cover the pan with a lid.
- Cook until the brinjals turn soft.
- Combine and Finish:
- Add the cooked butter beans and potatoes to the pan, mixing everything well.
- Cover and let it simmer for a few seconds on low heat.
- Remove the lid and cook on low flame until the curry thickens and dries slightly.
- Garnish and Serve:
- Sprinkle chopped coriander leaves and mix well.
- Remove from heat and serve hot with rice or roti.
This looks so tasty! I love how you mixed potato, brinjal, and butter beans—can’t wait to try it at home. Thanks for the recipe.