Brinjal-broad beans curry

Ingredients:

Brinjals (long ones) - 1/4th kg
Broad beans - 1/4th kg
Ginger - a 2" piece
Green chillies - 4-5
Coriander - a small bunch
Salt - to taste
Turmeric powder - 1 tsp
Oil - 2 tbsp
Jeera - 1 tsp

Method:
Cut brinjals and broad beans into big pieces (say 1-1/2" pieces). Grind green chillies, ginger (peeled and cut into pieces), corainder with salt and keep aside. In a pan (non-stick or pressure pan), heat oil, add jeera. When it starts spluttering, add brinjals, beans, and turmeric powder. Cover and cook till the vegetables are cooked well. Remove the lid and fry it a bit. Serve hot with rice.