Vankaya Chikkudu Ginjalu Mudda Kura – Brinjal Lima Beans Curry

Lima beans and eggplants are one of my all time favorite vegetable combinations. We prepare a mudda kura (a hotch potch of sorts) where plump beans merge with soft eggplants and ginger-garlic-green chillis-coriander paste to create a flavorful Andhra classic that is sure to brighten up one’s meal. Spread it as a sandwich filling, eat it with rotis or plain rice, it is sure to delight your taste buds.

1 Par-boil lima beans adding a little salt and about a cup of water. Strain any left over water once the vegetables are par-boiled.
2 Heat oil in a cooking vessel and add the cumin seeds and let them splutter. Add curry leaves and toss them about for a few seconds.
3 Now add the chopped onions and saute them till transparent. Add the coarsely crushed paste and saute for 4-5 mts. Add turmeric pwd, chilli pwd, cumin pwd, coriander pwd and salt and combine.
4 Add the cubed brinjals and combine. Cook uncovered for 7-8 mts on medium heat. Stir once in a while. Add a few tbsps of water, reduce heat and cook covered for 10-12 mts. Add the par boiled beans and combine. At this point you can add a few tbsps of left over water from the beans. Cook covered for another 6-7 mts.
6 Remove lid and let the curry cook such that there is no water and it like a hotch potch. Serve with hot rotis or rice.