Course: Sauce based Veg – Mains
Preparation time: 10 minutes
Cooking time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients:
- 1 large onion, 3 cloves of garlic and 1½ inch ginger, chopped in a food processor or cut into tiny pieces
- 300 g potatoes, peeled and sliced lengthwise to ½” thickness. Keep them immersed in a bowl of water until used
- 350 g of baingan, sliced to 1” thickness
Masala/Tadka:
- ½ a can of chopped tomatoes, app 250 g or 3 medium size tomatoes chopped in food processor
- 2 tsp tomato puree
- ½ an inch of unwaxed lemon rind, nicely grated
- 1 red chili, chopped or cut into small pieces (optional)
- 2/3 tbsp of ghee or any oil as per your choice
- 1 tsp cumin seeds
- ½ tsp of black mustard seeds
- ¾ tsp turmeric powder
- 1 tsp rock salt. More can be added after tasting,
- 1 tsp of garam masala (optional)
- Few sprigs of fresh coriander cut into small pieces, coarsely
- Little water if required
Method:
- Take a large heavy bottom frying pan and keep on medium heat and add ghee. When the ghee gets a little hot, add cumin and mustard seeds. As soon as it starts bubbling, add the mixture of onion, ginger and garlic and cook these for 3 to 5 minutes stirring often. Add turmeric and salt.
- Add tomato, tomato puree, lemon rind and chili and mix these nicely. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly, and it turns into a smooth paste. This takes 5 to 7 minutes. This paste should be stirred occasionally so that it does get stuck to the pan.
- Remove the sliced potatoes from the water and add to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.
- Lower the heat and cook them covered until half cooked. They will be slightly tender but still undercooked at this stage.
- Then add the baingan pieces to the pan. Stir fry for 2 to 3 minutes until the skin of these discolors.
- If required, a couple of tablespoons of water can be added to avoid the vegetable sticking to the pan.
- Cover the pan and cook on a low heat until potatoes are completely cooked, and these are fork tender but not mushy. While cooking, stir these in between so that they are not burnt.
- Sprinkle garam masala and cover the pan so that aroma is retained.
- Sprinkle fresh coriander before serving.
Special notes:
- Serve with plain rice, jeera rice or chapatis.
- Oil can be used to make the recipe vegan.
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