This is a delicious filling curry which goes well with rice as well as the Indian Flatbread varieties. Usually when we buy the eggplant ,its large in size for the two of us to finish in one curry. I normally add it in Sambar , make some dry curry for chappathy and the final step to finish it is the shallow fry which we like very much. Last time when I had a small portion of eggplant left and was wondering what to do with it, my friend Pavitra told about this recipe which she liked very much after trying out. I too felt that it would be a variety one and would also use up my eggplant . So I tried it and it indeed turned out to be a variety dish and went well with both rice and chappathy .You can make this in a dry form without adding much water and the cooking of eggplant also is according to your taste. If it is to be had with chappathy then I would suggest a dry form without adding much water and cooking for one whistle. Whereas for rice it can be little overcooked by adding more water so that we can use it as a gravy item. The masalas also can be added according to your taste. Here I have given the basic recipe , you can bring about your modifications of masala powders and other ingredients retaining the standard three components- the brinjal , potato and green peas.
Serves 6
INGREDIENTS:
- Eggplant (Brinjal, baigan, kathirikka) - 1 big
- Potato (Aloo) - 2 medium or one big cubed
- Green peas (Mattar)- 1 cup- cooked
- Tomatoes- 2 small or one medium chopped
- Ginger- garlic- green chilly paste - 2 tablespoons
- Cilantro (Coriander leaves)- 1/4 cup
- Mustard - 1 tablespoon
- Cumin seeds (Jeera)- 1 tablespoon
- Curry leaves - to garnish
- Turmeric powder - 1/4 tablespoon
- Red chilly powder - 1 tablespoon
- Coriander powder - 2 tablespoons
- Cumin powder- 1 tablespoon
- Salt as needed
- Garam masala - 1/2 tablespoon
How to Prepare:
Step 1 : Marinate the chopped brinjal, potatoes and green peas with salt, turmeric powder,red chilly powder, coriander powder, cumin powder and chopped tomatoes and keep aside.
Step 2: Heat oil in a pan, add mustard seeds and wait till it splutters. Add Cumin seeds and saute till it turns brown. Add the ginger-garlic-green chilly paste and saute till its raw smell leaves.Add the marinated vegetables in masala powders and saute well. Add two cups water (If a thick consistency is needed) and pressure cook for one whistle. If you need a thin gravy add three cups water and pressure cook for three whistles. (The brinjal would be mashed in this type) . When the gravy is done add garam masala , coriander leaves and curry leaves. Bring to a boil.
Step 3: Serve hot with rice or chappathy.
No comments:
Post a Comment