|Dried Mango Pieces
|Red Chilly Powder
|Coriander Powder (Optional)
|As Per Taste
|As Per Requirement
|As Per Requirement
Brinjal Broad Bean curry is originated in Bihar. It is prepared in Maithil homes (people from Mithila region in Bihar) and this dish is called Seem Bhata in Maithili. Seem means broad beans (padi) and bhatta means brinjal (baingan). When papdi and baingan is cooked in mustard gravy along with raw mangoes it altogether gives a very different nice taste. Take a quick note on how to make Seem Bhatta. Try it and let me know how it was.
Method To Make Brinjal Broad Bean Curry:
- Cut 4-5 brinjals, 3-4 potatoes, 150-200 gms broad beans and wash properly.
- Potatoes are optional if you are not adding potatoes just increase little amount of brinjal and beans quantity.
- Now grind masala for the curry. Take 2 tablespoon yellow or black mustard seeds, 2 green chillies and grind it to smooth paste and keep aside.
- Heat 2 tablespoon oil in pan or kadhai.
- Put washed vegetables and stir.
Cover the vegetables and let it cook for 5 minutes on low flame.
- Remove the lid and stir again. Add turmeric powder, salt, 1/2 teaspoon red chilly powder, coriander powder (optional). Salt you can add at this moment or after adding water to the curry.
- Mix everything and add extra oil if required.
- Put 1 chopped tomatoes in it and again cover it cook for 5 more minutes on low flame.
- Remove cover after 5 minutes and put mustard paste and mix. Keep it for 1 minute.
- Add water how much you want in your curry 1 glass or 1/2 glass. I am adding 1 glass water as this curry is mostly eaten with rice.
- Put 2-3 soaked raw dried mangoe long pieces in the curry. This will give nice tangy taste to the curry.
- Usually dried mangoes are used in this curry but if you don’t have dried raw mangoes you can add fresh raw mangoe pieces or little tamarind pulp.
- If you have not added salt add now add it.
- Let the curry boil for 10-15 minutes on medium flame. Switch off the flame Brinjal Broad Bean Potato curry is ready to be served.