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Recipes
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Veggies - Dry |
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Here is the
recipe for a quick, easy and dry (subzi) preparation of
eggplant/brinjal and potato in rich, spicy masala. It goes well with
rice or roti.
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Baingan Aloo Masala
(Eggplant/Brinjal Potato Masala) |
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Ingredients : |
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Eggplant
(long, slender Asian variety) |
3 |
coriander Powder |
2 tsp |
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Potato |
2 medium |
Garlic paste |
1 tsp |
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Red
Onion |
1 large |
Ginger paste |
1 tsp |
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Green
chillies |
4 nos
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Cilantro chopped |
¼ cup |
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Turmeric
Powder |
¼ tsp |
Lemon
Juice |
2 tbsp |
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Cumin(jeera) |
1 tsp |
Salt |
to taste |
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Cloves |
8 nos |
Oil |
2 tbsp |
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Cinnamon |
2 inch piece |
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Cardamom |
3 pods |
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Preparation : |
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Wash and cut eggplant, potatoes
and onion into 1/2 inch cubes.
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Heat a little oil in a wide
skillet. Add cumin seeds to it and let it pop.
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Crush cloves,
cinnamon and cardamom using a mortar and pestle and add it to
the roasted cumin. Stir and heat for a few seconds till you get
the smell of the cloves, cinnamon and cardamom.
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Add the cubed onion and green
chillies (slit in halves) and sauté till transparent. Now add
the eggplant and potato (cubed). Sauté for 2 mins stirring well
to prevent the veggies from sticking to the pan.
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Add garlic paste, ginger paste,
turmeric powder and coriander powder and stir well. Cover and
cook till veggies are well cooked. Stir occasionally.
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Once cooked, turn off heat. Add
lemon juice and chopped cilantro, mix well and keep covered.
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Serve hot with rice
or Roti.
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Note : |
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To get a slightly sweet version of this,
use red potatoes instead of regular potatoes. Skip the lemon juice and
cilantro and add a little jaggery or sugar. This sweet version can be
a little over-cooked and semi-mashed and still tastes good. This
version goes best with roti.
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