Go Back

Broad beans with leeks and aubergine

Broad beans with leeks and aubergine is very easy to make and very healthy. It's a recipe I made to use up the vegetables I happened to have in the kitchen and it turned out to be very tasty. It goes rather well with steamed rice, roti or naan.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: ASIA, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ kg Broad beans Cut into small pieces
  • 1 Long aubergine Small and chopped
  • 1 Leek Washed and chopped
  • 1 Tbsp Fenugreek leaves Optional
  • 1 Onion chopped
  • 1 tsp Turmeric
  • Salt as required
  • 1 tsp Chilli powder
  • 1 Tbsp Oil
  • 1 Tomato chopped

Method
 

  1. Heat oil in a deep bottomed vessel, add onion and leek and fry until they are soft.
  2. Add the fenugreek leaves and fry for a couple of minutes.
  3. Add the broad beans, tomato and aubergine and fry until soft.
  4. Add the turmeric, salt and chilli powder and mix.
  5. Serve hot with steamed rice, roti or naan.