This Ugadi, Full of Beans

There's not much of a story to this dish, except that I saw these beans shelled and packed in my store and they looked so nice and green and convenient that I had to buy them.

Naturally, I had no clue what to do with them as I often don't after buying something which I usually don't.

Are your eyes glazing over after that sentence? I don't blame you, I would be confused myself if I hadn't been the one writing it. But anyway, the clutter-free, waste-free side of my conscience kicked in and I asked the woman who helps me at home what could be done with them. She said we could make a curry of them with tomatoes, onions/shallots and brinjal/eggplant. And that's what I did though I didn't really think it would be a good bet. But it was, we enjoyed it thoroughly. And you can bet that me being me, I will look for a completely new recipe next time I see shelled and convenient beans and forget all about this!

Before I get to the recipe, however, Happy Ugadi! Here's an article I want you to read on the occasion:

We eat neem flowers mixed with jaggery on New Year’s day to remind us of the bitter and sweet flavours that co-exist in life,” declared Gundu Rao, one of my favourite ‘uncles’, as he tugged affectionately at my plait. “Come tomorrow and taste some!” Never having ever eaten neem flowers, I screwed up my face at the thought, quite relieved that in my family we had no such custom. The next day, I hid from him. His words, however, made a deep impact on me as a 10-year-old, and I never forgot them.

Tender flowers, jaggery freshly obtained from the harvest of sugarcane, nascent green mangoes, young tamarind pods, the very things that make up the Ugadi pachadi burst into existence in this season and herald the coming of spring. These ingredients, perishable, short-lived, combine year after year to create something eternal and deeply symbolic, the readiness of human beings to accept and ride out the ups and downs of life. It is also true that most events, even those of a terrible nature, do not recur in our lives and these flowers and fruit, newly come into existence, serve as a visual reminder that the crises and joys of yesteryears are transient too.

... the important truth that we cannot talk about food without stumbling against the harsh realities of the world. Hunger and thirst exist, people die of famine, starvation. The question of hunger is a very disturbing one. Why is it that there are some endowed with plenty to the point of disregard and waste while there are others who have to beg food everyday in order to survive?

Now here's the recipe:

Broad beans, shelled: 1-1.5 cups
Shallots: A handful, peeled
Tomatoes: 2-3
Round Brinjal/Eggplant: 2, cut into 4-5 pieces each
Oil: 1 tsp
Mustard seed: 1/2 tsp
Cumin/Jeera: 1/4 tsp
Turmeric: 1/2 tsp
Chilli powder: 1/2-1 tsp
Water: A cup
Salt: To taste

Cook or pressure cook the beans till just done.

In a pan, heat the oil, temper with the mustard and the cumin.

Now saute the shallots and once that's done, add the tomatoes. Add the turmeric and chilli powder and let the tomatoes cook for a while. Add some water to help them along.

Now add the brinjal and salt. Add the cooked beans. You could add more water here if you like. Let it stew until everything is cooked and thick. You can eat it with rice.

This is my entry to MLLA-9 being hosted this month by Laurie of Mediterranean Cooking in Alaska for Susan of The Well-Seasoned Cook

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