Sauteed beans and Aubergines with a red puree and passion fruit reduction

Ingredients 

sauteed beans and aubergines

• 6  long green beans  ( cut in to 2mm cylinders)
• 2 aubergines thinly slice into circles ( use mandoline slicer)
•  mustard seeds
• curry leaves
• salt
• turmeric powder 
• chili powder 
• sesame oil
• ginger 
• onions
• grated coconut 

Red Puree 

• one beetroot
• 100g of pumpkin
• 2 medium sized carrots 
• butter 
• salt 
• pepper

Passion fruit reduction

• 3 passion fruits
• salt
• sugar 
• butter

Garnish - Raisins or sultanas 

Methods

Sauteed beans and aubergines 

• heat some sesame oil in a pan and saute the beans and aubergines, add the beans first and the aubergines after a couple of minutes
• add the salt (to taste), turmeric powder (1/4 tsp) and chili powder ( 2 tsp) and allow it cook
• Next in a separate pan fry the mustard seeds, onions, ginger and curry leaves and add the mixture to the beans and aubergines 
• cook until the vegetables are soft and tender and finish it off with the grated coconut ( mix it all together)

Red Puree 

• Grate the beetroot, carrots and pumpkin and cook them in some vegetable oil and finish it off with some butter until it is smooth and passes through your finger
• Next puree the cooked vegetables in a blender add salt and pepper to taste ( add some more butter for extra silkiness if you like)

Passion fruit reduction

• Take out all the flesh of the passion fruit and pass it through a sieve 
• add some sugar and salt and reduce it until it thickens but still runny 
• finish it off with some butter for more smoothness ( add about 1 tbs of  butter to the sauce)

To serve spread the red puree on a serving plate and place the sauteed veg in 3 different angles, drizzle the passion fruit reduction around and top it off with a handful of raisins or sultanas.