This is the recipe of my mom, she used to make this and we always had it with Khichdi or rotli. Now my sister also make it at her home and me too. This is very easy but delicious shak (subji). You can have it with hot roti or khichdi too. Pair it with dal and you have your whole platter.
Ingredients
1 long purple eggplant - matchstick slices
1 Potato - Matchstick slices
1 tbsp. ginger, garlic, green chili paste
1 tbsp. red chili powder
1 tsp. turmeric powder
1 tbsp cumin-coriander powder
salt to taste
fresh chopped coriander leaves
2 tbsp. oil
1 tsp. mustard seeds
Method:
Cut the potatoes and eggplant in matchstick slices.
Heat a pan, add mustard seeds, when its popped, add ginger garlic paste, all powder masala and mix it and add vegetables along with salt.
Add 1-2 tbsp. water. Cover the pan and cook it on medium to low flame.
When the potato is cooked and water is gone, shut off the flame and sprinkle coriander leaves and enjoy hot with phulka or khichdi.
Hearth and Soul Blog Hop May last week - Zesty South Indian Kitchen
http://www.amummytoo.co.uk/tag/recipeoftheweek/
#ExtraVeg Food Blog Challenge - May 2015 | VEGGIE DESSERTS,Helen at Fuss Free Flavours (http://fussfreeflavours.com/extra-veg/) and to Michelle at Utterly Scrummy (http://utterlyscrummy.blogspot.co.uk/p/extra-veg.html)
Ingredients
1 long purple eggplant - matchstick slices
1 Potato - Matchstick slices
1 tbsp. ginger, garlic, green chili paste
1 tbsp. red chili powder
1 tsp. turmeric powder
1 tbsp cumin-coriander powder
salt to taste
fresh chopped coriander leaves
2 tbsp. oil
1 tsp. mustard seeds
Method:
Cut the potatoes and eggplant in matchstick slices.
Heat a pan, add mustard seeds, when its popped, add ginger garlic paste, all powder masala and mix it and add vegetables along with salt.
Add 1-2 tbsp. water. Cover the pan and cook it on medium to low flame.
When the potato is cooked and water is gone, shut off the flame and sprinkle coriander leaves and enjoy hot with phulka or khichdi.
Hearth and Soul Blog Hop May last week - Zesty South Indian Kitchen
http://www.amummytoo.co.uk/tag/recipeoftheweek/
#ExtraVeg Food Blog Challenge - May 2015 | VEGGIE DESSERTS,Helen at Fuss Free Flavours (http://fussfreeflavours.com/extra-veg/) and to Michelle at Utterly Scrummy (http://utterlyscrummy.blogspot.co.uk/p/extra-veg.html)
sounds like a really delicious side for chapathis...
ReplyDeleteyes sure it is, thanks Rafeeda
DeleteVery comforting and delicious!!
ReplyDeleteThanks Puneet
DeleteEgg plant and potato nice combo. Perfect for chapathi
ReplyDeletethanks Beena
DeleteThis combo is really awesome.. In Sindhi Cuisine also we have a sabzi like this but with gravy version with lot of garlic.
ReplyDeleteI will surely try that dish soon, Thanks for recommending.
Deletelooks delicious,yummy!!
ReplyDeleteThanks Julie
DeleteI am not a huge fan of eggplant, but I don't think I have tried it enough ways.
ReplyDeleteI am a big Eggplant fan, so love to use it in anyways i can find. Thanks
DeleteThis combo is hit always...this sabzi looks too yumm
ReplyDeleteInteresting recipe. I note that you don't add tomatoes or lemon to this curry.
ReplyDeleteno this is for rotli but when i make gravy shak for khichdi kadhi that time i add tomatoes to make little puree. Thank you Meenaben
DeleteLooks great! I love eggplant/aubergine and this sounds delicious. Thanks for entering #ExtraVeg!
ReplyDeleteThanks Kate
DeleteLooks delicious Linsy, I will make it for chapthi next time. thanks for sharing with Hearth and soul blog hop. tweeting.
ReplyDelete