Black Eye Beans, Aubergine Curry with Parsley Chapatis

◇ Black Eye Beans ◇

This Humble Collection from ma frid. Dimple Makani. also you can visit her site it’s amazing, Yummy and even ma kids enjoy it. @ ma home it is superhit with kidos wht a mother want when kids are happy thank a ton to Sweet Dimple Makani.


Ingredient’s :

1 cup black eyed beans.
1 medium aubergine
1 white onion chopped finely
1 large tomato diced
1 small green chilli finely chopped
1 tsp ginger puree
2 cloves garlic crushed
1 tbsp tomato puree
1 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Salt to to taste
Pinch of asafoetida
1/4 tsp turmeric
1 tsp cumin powder
Chopped coriander to garnish


Method :

Soak the Black eys beans overnight and next day boil it with some salt, see that dont over cook it and it should not be mash, secondly i kept the water to add in da curry.

In a large saucepan, heat the oil on a medium heat with the mustard, cumin seeds and asafoetida. Once they start to pop add the onion, garlic and ginger. Sauté for a couple of minutes.


Throw in the aubergine with the rest of the seasoning, combine well. Pour in half a cup of water and stir

Simmer gently for 7 minutes or until the aubergine has softened. Stir in the tomato puree along with the chopped tomatoes and black eyed beans

Simmer for a further 10 minutes on a low heat. Garnish with some fresh coriander. Serve with hot Parsley chapatis or naan bread.



Parsley Chapatis


Ingredient’s :

2 cups Whole wheat flour
1/2 cup White flour (all purpose)
1 cup Fresh Parsley leaves, finely chopped
2 green chillies, finely chopped
4tbsp fresh curds
1 tbsp oil
Salt to taste

Other ingredient’s
Whole wheat flour for rolling
Ghee for cooking

Mix all the ingredients and make a soft, smooth dough. Add a very little water, a tsp a time if required. Too much water can result in a sticky and parsley leave some water. Leave the dough to rest for 10 minutes.

Divide the dough into 12 equal portions and roll out each portion into small rotis using wheat flour for rolling.

Cook on a non stick tava (griddle) spreading a tsp of ghee on both the sides till small dots of brown skin appears on the skin.

Serve hot with Black eye beans & Aubergine curry or with just pickle and curd.


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