Brinjal And Potato Sabji Recipe
Ingredients
| Brinjals, long, 4 | ||
| Potatoes, large, 4 | ||
| Chilli powder | 1 Teaspoon | |
| Turmeric powder | 3/4 Teaspoon | |
| Coriander powder | 1 1/2 Teaspoon | |
| Ginger powder | 1 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Green chilli paste, 1/2 tablespoon | ||
| Tomatoes | 2 , chopped | |
| Coriander leaves | 3 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Asafoetida | 1 Pinch | |
| Fenugreek seeds | 1 Pinch | |
| Oil or vanaspati, 4 tablespoons | ||
Directions
Slice brinjals into long pieces.
Soak in salted water for half an hour.
Drain well before use.
Peel potatoes and cut them into 1 1/2 inch long slices.
Heat 3 tablespoons oil in a pan and fry brinjal and potatoes.
Sprinkle some water.
Cover and cook on medium heat till vegetables are tender.
Sprinkle more water if necessary.
Heat remaining oil in a pan and fry cumin seeds and fenugreek.
When they turn brown, add asafoetida and rest of the spices except garam masala.
Add 1/4 cup water and continue frying till oil comes on top.
Add tomatoes.
Cook for five minutes more.
Pour the masala mixture on vegetables.
Sprinkle garam masala and some water.
Cover and cook on low heat for five minutes.
Soak in salted water for half an hour.
Drain well before use.
Peel potatoes and cut them into 1 1/2 inch long slices.
Heat 3 tablespoons oil in a pan and fry brinjal and potatoes.
Sprinkle some water.
Cover and cook on medium heat till vegetables are tender.
Sprinkle more water if necessary.
Heat remaining oil in a pan and fry cumin seeds and fenugreek.
When they turn brown, add asafoetida and rest of the spices except garam masala.
Add 1/4 cup water and continue frying till oil comes on top.
Add tomatoes.
Cook for five minutes more.
Pour the masala mixture on vegetables.
Sprinkle garam masala and some water.
Cover and cook on low heat for five minutes.
Chef
