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Brinjal And Potato Sabji

Veggie.Lover's picture
  Brinjals 4 (Long)
  Potatoes 4 Large
  Chili powder 1 Teaspoon
  Turmeric powder 3⁄4 Teaspoon
  Coriander powder 1 1⁄2 Teaspoon
  Ginger powder 1 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Green chili paste 1⁄2 Tablespoon
  Tomatoes 2 , chopped
  Coriander leaves 3 Tablespoon
  Cumin seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Fenugreek seeds 1 Pinch
  Oil/Vanaspati 4 Tablespoon

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.

Recipe Summary

Side Dish

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