Spicy Aubergine-Tindora-Runner beans masala with sesame seeds

• 6 Small Aubergines/brinjals
• 250gms Tindora
• 250gms Runner-beans
• 2 Medium sized onions
• 2 Medium sized Tomatoes
• 3 Cloves of Garlic
• 1 tsp of fresh ginger
• 1/4 cup Fresh coconut
• 2 tbsps of Sesame Seeds
• 1 tsp mustard seeds
• 6 to 7 sprigs of Coriander leaves fresh
• 1 or 2 sprig of curry leaves
• Salt to taste
• 4 tbsps oil

• 1 tbsp of Chenna dal
• 1 tbsp of Urad dal
• 1tbsp Coriander seeds
• 2 tbsp Sesame seeds
• 1 tsp poppy seeds
• 3 to 4 Red chillies (spiciness as per taste)
• 1/2 tsp Fennel seeds
• 1/4 tsp Fenugreek seeds/ Methi seeds

1. First of all lets make the powder, Take a wok, heat a tsp of oil, add fenugreek seeds, allow it to change colour, then add the dals, coriander seeds, fry until they change colour, then add the poppy seeds, sesame seeds and Fennel seeds fry for 2 to 3 more minutes, so they change to a golden colour, take them out and leave them to cool down.
2. Once they are cool grind them to a coarse powder and keep aside.
3. Meanwhile wash the small Brinjals and prick the brinjals all around and leave it in water until needed
4. Wash Tindora and Runner Beans and slice them into long lengths (3''), cut the Tindoras into 4 pieces lengthwise, and Runner Beans lengthwise. Cook them in a pressure cooker just one whistle, they usually do not become too mushy. They will be perfectly cooked, Drain water completely.  If you do not want to cook it this way you can directly cook the veggies directly in the wok with sprinkling little water time to time until they are well done.
5. Take a Wok, pour 1 tbsp oil, season it with mustard seeds, then add sliced onions and chopped garlic cloves and fry until they turn transparent, then add chopped Tomates and  cooked Tindoras and Runner Beans, add curry leaves, then add the brinjals to it, mix well and cover it with a lid and alllow it cook , It will cook very quickly.
6. Then add salt and the ground masala powder mix well, and leave it for 15 to 20 minutes in a low flame mixing now and then allowing the vegetables to absorb the masala powder.
7. Meanwhile when the curry is cooking, Toast 2 tbsps of Sesame seeds till slightly turns golden in colour and keep it aside
8. Once the whole curry dries out, Garnish with toasted sesame seeds and fresh grated coconut, mix well and serve it with hot lovely pulkas or chapatis.

Here take an other at my lovely dry curry...