Tuesday, February 25, 2014

Brinjal & Potato Sabzi/Baingan Sabzi

Brinjal is one versatile vegetable that soaks and absorbs all the goodness and flavours added to it. I love to cook it in various forms such as  fried, baked, curried, mashed…So today I thought of making a curry that goes well with both rotis and rice.
I surfed the web and found this recipe in Fauzia’s Pakistani Recipes and gave it a try. It really tasted good! The creaminess of the curry goes well with rotis and the acidity/sourness pairs up with the rice.

Brinjal -10, long purple ones, Slit lengthwise into four pieces each.
Potato -1 large, diced
Onion-1 large, sliced
Turmeric powder- ½ tsp
Salt- to taste
Oil- 2 tbsp
Coriander leaves- to garnish

To grind:
Coconut shredded-1/4 cup
Onion-2 small
Red chilies- 6
Coriander seeds- 2 tsp
Cumin seeds- 1 tsp
Pepper-1/2 tsp
Cinnamon- 1 inch piece
Cloves - 4
Tamarind-Size of a small gooseberry
Roast coconut and red chilies separately with a tsp of oil then roast other ingredients. Sauté onions until golden brown .Cool them add grind into a smooth paste with little water.
How it Happened:
1. Wash the brinjals, peel the potatoes, cut them and keep them in water until use.
2. Heat a pan, add the remaining oil and fry the sliced onions until golden brown.
3. Then add cut veggies, turmeric and salt. Mix well and fry for 2 minutes, then add ½ cup of water and cook covered in medium flame for 5-7 minutes.
4. Once when the veggies are cooked, add the coconut paste, mix well cook for another 2 minutes. 
5. Finally add sugar, mix well, add chopped coriander leaves and serve hot.

*You can skip potatoes, but adjust chillies accordingly.
*Take care not to overcook the veggies, and then they turn out to be mushy.
*Adding sugar balances the acidity of the tamarind.

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