Heat 1tbsp of oil in a pan on medium-low flame, add cumin and mustard seeds, red chilies and curry leaves. Fry till the seeds splutter.
Add green chilies and ginger, fry for 1 minute.
Add chopped brinjal and broad beans, mix well, cook covered until the veggies are tender for about 10-12 minutes.
Season with salt, cook for another 2 minutes. Serve with rice.