Vankaya Chikkudu Kaya Kura (Eggplant with green beans)

1 large eggplant – cut into ¾” cubes
¼ kg Indian green beans (Chikkudu or Goru Chikkudu) – cut into ½” pieces
If Indian beans are not available, you can use Italian Cut Green Beans and Baby Lima Beans (1/3 of a 7 oz packet each)

Garnish:
2 small red chilies
1 tsp chana dal
1 tsp urad dal
½ tsp mustard seeds
1 or 2 hot green chilies
½” piece of ginger
1 sprig curry leaves or 4-5 sprigs cilantro

Salt to taste

Cook eggplant and beans in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
chopped green chilies and ginger
curry leaves or cilantro

Add cooked eggplant and beans.
Add ½ cup of milk. Turn off heat.
OR
Add 1 teaspoon thick tamarind juice. Turn off heat after a couple of minutes.

Variation: This can be made without green beans.
Anapa Kaya can be prepared the same way. Skip tamarind juice for Anapa Kaya.