Summer Cooler Recipe 2
This is the second in the series of summer cooler recipes that I have been posting. It is a very simple and easy-to-cook recipe ready in 7-10 minutes saving you the trouble of staying in the kitchen for long hours in this heat. This is a vegan recipe with the least number of ingredients and without onion and garlic. The dish is healthy as well as delicious slightly on the sweeter side and can be relished with either roti/ Indian bread or rice.
The way I made it:
- 500 gms seem or flat beans cut in square pieces
- 1 small baingan/brinjal/aubergine cubed
- 1 tsp rai/black mustard seeds
- 1 dry whole red chilli
- A pinch of haldi/turmeric powder
- ½ tsp Kashmiri red chilli powder
- Salt and sugar to taste
- Mustard oil as per requirement
Heat mustard oil in a skillet and splutter mustard seeds and whole red chilli.
Add the flatbeans and brinjal, sauté. Add turmeric, Kashmiri red chilli powder, salt and 2 tsp sugar. Fry for a minute on high flame. Cover with a lid and lower the flame and let it cook for 5-7 minutes. Stir in between.
Serve with hot fulkas or steamed rice….healthy and delish.