A tasty spin on a classic Baingan Bharta eggplant curry
Broad beans are coming into season and are packed full of vitamin K, C, B9, B3, phosphorus, fibre, myricetin, and flavonoids that can boost mental performance, cardiovascular and immune system health, DNA and cell division and reduce tiredness and fatigue! Yes they’re a bit of a faff to shell but easy to grow, high yield and cheap as chips as a protein boosting vegetable option.
I usually make this curry with just eggplant and peas, but added a cup of fresh broad beans last night and found a winner!
Ingredients
- 1 med-large eggplant
- 1 medium onion chopped
- 1 cup podded & shelled broad beans (outer coat removed)
- 1/2 cup fresh frozen peas
- 1 tsp crushed garlic
- 1 1/2 tsp turmeric
- 1 tsp ground cumin
- 1-2 fresh red chillies (+/- seeds according to your preference) or 1-2 tsp kashmiri chilli powder
- 1/2 tsp dry mango powder (not essential)
- 1 tsp salt
- Juice 1 lemon
- Fresh spring onion sliced
fresh broad beans
Method
- Prick whole eggplant skin with a fork and bake in the oven 180 deg for 45 mins – until the skin sightly chars and flesh is soft. Then leave to cool.
- While its cooking, shell the beans – i find the easiest way is to slice them in half lengthways then the outer shell just peels off (see picture above)
- Saute chopped onion with a light oil or half water:lemon juice until soft
- Add crushed garlic until aroma is released
- Add dry spices to coat onion, then add enough water to make a fragrant paste
- Half the eggplant and scoop flesh & juice into the spice paste
- Simmer, adding water as necessary until the eggplant flesh is soft and sauce like
- Add beans, peas and salt – simmer further 5-8 mins
- If available add some slices of white and green spring onion in here too to sweeten and alter the texture profile
- If ghee is good for your digestion (vata) – add a tsp per person here, or when serving to create a slightly nutty smoothness
Serve
Great with plain brown basmati rice or roti and a slightly sweet, yet tangy chutney on the side (roasted feijoa is a great match)
