Thai Eggplant and Lentil Curry


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


  1. Boil a large pot of salted water and add Lima beans. Cook until tender but firm.  Drain the water and keep aside.

  2. 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.

  3.  Add eggplant, salt and 1/2 cup water.  Cook for 7 minutes.

  4.  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.

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