The past couple of weeks has been really hectic, travelling and weddings had kept me away from my blog, I have made only three posts this month. I had made some dishes, clicked pictures but didn't have the time to edit and do a post, neither could I visit other blogs, I think everything should fall back to routine by the end of this month. Coming back to today's dish, it's a semi-dry curry with potatoes and eggplant/ brinjal, I had made it along with Gujarati Khichdi and Kadhi. I have another dry curry with potatoes and eggplant here, but that has a South Indian flavor, whereas this curry is more along the lines of a Gujarati Shak, but a dry version. It is a very easy dish and tastes really good with the khichdi and kadhi and it would also go very well with some rotis or puris too..
Need To Have
- Italian Eggplant - 1, sliced
- Potato - 1 big, sliced
- Tomato - 1 medium, chopped
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Chopped Coriander Leaves - 2 tablespoons
- Sugar - 1/2 teaspoon
- Salt to taste
To Grind
- Coriander Seeds - 2 teaspoons
- Cumin Seeds - 1/2 teaspoon
- Green Chilly - 1
- Ginger - 1" piece
- Garlic - 2 cloves
Method
Grind together all the ingredients given under ' to grind ' and keep.
Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the sliced eggplant and potato and mix for a minute.Then add the turmeric and chilly powders, the ground paste and mix everything well.
Now add the tomatoes and salt, mix and cook for a minute. Add 1/4 cup of water, cover and cook on low heat till the potato and eggplant is cooked. Remove the lid, add the chopped coriander and sugar, mix and serve.
Note
Italian eggplants are the slightly big, dark purple ones, you can use the very big ones too, in that case, use 1/2 of it, keep the sliced eggplants and potatoes, immersed in water, till you use it, so that it doesn't change in color.
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