Peppery Okra and Eggplants with French Beans and Snow Peas

This recipe is ideal for breakfast time as it can be cooked fairly quickly. With lots of fibers and vital nutrients, this preparation is good for teens and adults. You can generously add local green vegetables in this recipe to further enrich the original version. You can also slightly change the proportions of all the four vegetables mentioned in the list to suit your preferences. Similarly, the number of chili flakes can also be moderated to tone down the hotness. If we exclude the eggplants from this recipe, it can be easily refrigerated easily for up to a day or two. Ideally, you should consume this mild and tasty preparation without bread or rice. Let's make this simple yet delicious vegan recipe in a few simple steps.

Peppery Okra and Eggplants with French Beans and Snow Peas
Author: Shoshanna Lee



Relish this easy-to-make okra and eggplants preparation which is spiced up with chili flakes and also includes beans and snow peas to enrich the platter.

Preparation Time: 20 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients:

• 250 gm okra (cut into halves)
• 250 gm long eggplants (cut into halves)
• 150 gm snow peas (chopped)
• 200 gm French beans (chopped)
• 1/2 tsp chili flakes
• pinch of white pepper powder
• 1 tsp dried herbs (coarsely ground)
• 4 garlic cloves (mashed)
• 1 tsp lime juice
• 3 tsp extra virgin olive oil
• salt to taste

Instructions:

1. Parboil both French beans and snow peas in half a liter of water.
2. Drain excess water and keep aside.
3. Take a large flat nonstick pan and heat olive oil in it.
4. Add mashed garlic and saute for about 2 to 3 minutes.
5. Add okra and sprinkle lime juice above it.
6. Toss it for a minute and add eggplants, French beans and snow peas.
7. Season with chili flakes, white pepper powder, dried herbs and salt.
8. Switch the flame to low and close the lid.
9. Simmer for about 6 minutes and once stir well.
10. Serve hot with bread or rice.