Wednesday, August 26, 2015

Madagascar bean with aubergine

Madagascar bean also called butter bean locally called (in marathi)  as  pathada. Madagascar bean with aubergine (Pathada vangi bhaji). This typical dish is of Belgaum the place i was born and brought up. It is relished in a typical manner, the stew is eaten with Indian bread ( Bakri/ Rotti) and charcoal fried  salted dry fish. My favorite stew. Fresh madagscar beans were available  only during November to January, but now its available all year round.

My Ingredients:

Fresh madagascar bean : 2 cups.
Onion                             : 1 big finely chopped.
Ginger Garlic Paste        : 2 tsp.
Coriander leaves             : 1 tbsp  finely chopped.
Aubergine                       : 1 big  cut into big chuncks.
Vegetable oil                  : 2 tbsp.
Kanda lasun Masala        :11/2 tbsp. ""
 Madagascar bean : Locally called pathada.

Heat oil in small pressure cooker, add finely chopped onion and  1tsp salt. Saute till onion turns light brown. Now add ginger garlic paste, coriander leaves and saute for a minute or two.
Then add kanda lasun masala saute for a minute or till oil starts coming out of the masala.
Now add madagascar beans add 1/2 cup of water. Pressure cook  taking 2 whistle.
After the pressure  comes down, open the lid and add aubergine chunks.Cook  for another 5 -6 minutes or till the aubergines become  soft.

Serve with Indian bread ( Bakri / Roti) and charcoal fried salted dry fish (  Preference would be mackerels).