Ringna Valor – Aubergine & Flat Broad Beans

Valor are long, flat Indian beans with a smooth green skin and are a staple seasonal vegetable in Gujarati cuisine. They go really well in combination with the ringna (aubergine) to make a very tasty traditional vegetarian dish. Valor are low calorific, full of vitamins and rich in fibre, which is great for our digestive system and helps absorb other nutrients.

Serves 4-5

Ingredients

2 tbsp. oil

½ tsp mustard seeds

½ tsp cumin seeds

1 clove garlic chopped finely

3 Kenya aubergines cut into small pieces

Large handful of valor (Indian flat beans)

Salt to taste

½ tsp turmeric

2 ½ tsp chilli powder

2 tsp garlic paste

1 tsp ginger paste

3-4 tsp coriander cumin powder

1 fresh tomato chopped

1 tsp sugar

2 tbsp. passata

80 ml water

Fresh coriander for garnish

Instructions

Heat oil in a pan, add mustard seeds and leave to pop.

Then add the cumin seeds, chopped garlic and let sizzle slightly.

Add aubergine and valor next, followed by the garlic and ginger paste.

Stir well, then add turmeric, chilli powder, coriander cumin powder and salt.

Cook for a minute, add chopped fresh tomato, passata and sugar and mix.

Cover the pan and leave to cook for another 2-3 minutes until the tomatoes have softened.

Finally, add water (use as much as needed) to make it as dry or saucy as you like.

Simmer on low/medium heat for 10-15 minutes or until the vegetables have cooked through.

Garnish with coriander and serve with chapatti or (rotla) millet bread.