1 Cup Lima Beans, soaked overnight
12 pieces of green round Thai eggplant, washed and cut into 1 inch pieces
2 fresh tomatoes 🍅, washed and chopped
11/2 teaspoon cumin seeds
2 green chilies 🌶, washed and chopped
5 curry leaves
1/2 cup cilantro, washed and chopped
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala powder
11/2 inch pieces of jaggery, known as gur or gud in India (or 1 1/2 teaspoon of cane sugar)
11/2 tablespoons oil, corn 🌽 or canola
salt to taste
- Boil a large pot of salted water and add Lima beans. Cook until tender but firm. Drain the water and keep aside.
In a medium saucepan, heat oil. Once hot, add cumin and let it fry for 5-10 seconds. Add curry leaves and chilies, let fry for 10 seconds. Add tomatoes with a pinch of the chili powder and turmeric. Mix well and cover. Let it cook for 5-7 minutes until the tomatoes have cooked into a sauce.
Add eggplant, salt and 1/2 cup water. Cook for 7 minutes.
Mix well and add Lima beans. It should be saucy so if you need more water, then you can add 1/2 cup or more as you need ). Add red chili powder, turmeric, jaggery, garam masala and cilantro. Cook for 5-7 minutes. Serve immediately with some rice, Gluten-Free Roti / Chappati / Flatbread, some tasty Gluten Free Fenugreek Masala Puri or these amazing Juvar Flour Vada with Fresh Methi Leaves (Fenugreek).
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free and Nut Free.