Another version of the spicy aloo-baingan sabzi. This one is a special maharashtrian recipe
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients
- 5-6 small eggplants – chopped lengthwise
- Potato – 2-3 big ones – peeled and chopped in cubes
- Onion – roughly chopped – 1
- Freshly grated coconut – ½ cup
- Tomato roughly chopped – 2
- Garlic – cloves peeled – 3-4
- Ginger – 1 inch peeled
- Black mustard seeds – 1 Tsp
- Cumin seeds – 1 Tsp
- Hing powder – 1/4 Tsp
- Turmeric powder – 1 Tsp
- Red Chilli powder – 1 Tsp
- Mix masala (I used kolhapuri masala) – 1 Tsp
- Vegetable Oil – 2 TBSP
- Salt to taste.
- Cilantro – finely chopped for garnishing.
Method –
- Heat a pan on medium heat. Add oil. Once hot. Add cut onions and fry them till they turn golden brown color. Remove the onions and keep aside to cool down.
- In the same pan add freshly grated coconut and saute till it turns golden brown.
- After the onions and coconut cool down add them to grinder. Also add tomatoes , garlic , ginger , some cilantro leaves. Grind it into a smooth paste.
- Heat a pan on medium heat and add oil.
- Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
- Add the grind masala and mix well.
- Add turmeric powder , red chilli powder , mix masala and mix well. Add salt to taste mix well. Saute for another 2-3 minutes.
- Add cut eggplant and potato and mix well.
- Add water to adjust consistency . Cover and cook till the vegetables are well cooked.
- Garnish with finely chopped cilantro and serve hot with roti or rice.