Eggplant Lima Bean Stir-fry


  • 1 medium eggplant
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 1 – 2 green chilies, chopped
  • 2 cloves garlic, chopped
  • 3 Tbsp. oil
  • 3 – 4 curry leaves
  • 1 – 2 tsp. madras curry powder
  • 1/2 tsp. turmeric
  • 1 c. or more frozen baby lima beans
  • salt to taste


  1. Peel eggplant if desired, then chop into large pieces and drop into salted water until ready to use.
  2. Sauté onions, green chilies, garlic, and curry leaves in oil, covered, for a minute or so.
  3. Add curry powder and turmeric.
  4. Drain eggplant and add. Add salt and a little water, cover and cook 2 – 3 minutes, or until eggplant softens a little.
  5. Add lima beans, cover, and cook 5 – 10 minutes.
  6. Add tomatoes and cook a few minutes longer.
Browse Cook(s): Padmaja Medidi
Browse Theme(s): Indian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.