Name: Diwani Handi
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup (75 grams) fresh or frozen green peas; 10 Indian broad beans (hyacinth beans), sliced on the bias; 6 small eggplants, slit in half with the stem ends intact; ½ medium bunch methi (fresh fenugreek leaves), chopped; 2 tablespoons chopped fresh cilantro; ½ teaspoon garam masala (spice mix); 3 medium potatoes, peeled and cut into ½-inch (1-cm) cubes; 1 cup (250 grams) plain yogurt, whisked; 1 teaspoon table salt; ½ teaspoon ground turmeric; 1 teaspoon red chile powder; 1 tablespoon fresh garlic paste; 1 tablespoon fresh ginger paste; 2 or 3 green chiles, stemmed, seeded, and chopped; 4 medium red onions, sliced; 1 quart (800 ml) plus 3 tablespoons vegetable oil; 3 medium carrots, cut into ½-inch (1-cm) cubes; 10 haricots verts, sliced on the bias

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Hyderabadi cooks are experts at mixing and matching vegetables of contrasting textures and tastes, and this recipe uses strongly flavored fenugreek leaves with fleshy eggplant and a variety of beans. Very creative, very presentable, and very delicious, the dish has an honored spot on the menus of my Yellow Chilli restaurants. If you can’t find Indian broad beans, you can use green beans. Serve it with any Indian bread.