Eggplant and Beans with Poppy Seeds

Ingredients:

Small Indian Eggplants 4 – 6 Medium
Fresh Beans 10 app.
Poppy Seeds 1 tbsp
Onion 1 Small
Green Chillies 4 – 6
Ginger 1 inch Piece
Garlic 1 Clove
Turmeric Powder a big pinch
Milk 1/2 Cup
Salt to taste

Method of preparation:

Wash, snap both ends of the fresh beans and chop them into inch long pieces.
Wash, remove stems and chop brinjal into small cubes.
Remove stems, wash and roughly chop the green chiles.
Peel and roughly chop the ginger and garlic.
Peel and roughly chop the onion.
Grind the onion into coarse paste adding least amount of water.

Soak poppy seeds in few tablespoons of water for couple of hours.
Grind poppy seeds into fine paste using a spice blender.
Grind green chiles, garlic and ginger into fine paste adding enough water.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add onion paste.
Fry till onion is cooked and then add green chile paste, chopped beans, eggplant and turmeric powder.
Fry for a minute and add milk, ground poppy seeds paste and salt.

Cook covered on medium – low flame till beans and eggplant turns soft.
Taste and adjust any seasonings required and remove from heat.
Garnish with fresh curry leaves or chopped cilantro if desired.
Serve eggplant and beans with poppy seeds over plain steamed rice and a dollop of ghee.