Month: November 2019

This delicious subzi goes well with Roti or Rice. A member Deepa Gaitonde had posted this on the food group I run on Fb a couple of days ago. I had two Green Bell peppers lying in the fridge and had promised to try out her recipe and give her a feed back. Thankyou so much Deepa for the recipe. It was a hit at home!

Ingredients :

• 2 Green Bell Peppers
• 2 Potatoes
• 2 Large onions
• 2 Tomatoes
• 1 inch piece ginger
• 5 cloves garlic
• 1 tsp Jeera/Cumin seeds
• 1 tsp Chilly powder
• 1 tbsp Coriander powder
• 1/4 tsp Garam masala
• 4 tbsps oil
• Coriander leaves
• Salt

Method:

Slice the onions, chop the Bell peppers and dice the potatoes. Chop tomatoes and coriander leaves fine. Grate the ginger and garlic. Heat the oil in a pan. Add the jeera and after it splutters drop in the sliced onions, grated ginger and garlic. Roast on a slow flame to a slight golden yellow . Drop in the garam masala, chilly and coriander powders and saute for a couple of minutes. Add the potatoes and salt. Sprinkle a little water and cover and cook till the potatoes are three fourth cooked. Drop in the tomatoes and the chopped Bell peppers and cook till the Bell peppers are done but retain their crunch. Garnish with coriander leaves.

This Eggplant and Potato Curry is a quick, easy and delicious recipe which goes well with Roti, Rice or bread. You can substitute Eggplant with any vegetable of your choice or even make it with Potato only.

Ingredients :

• 250 gms Baby eggplant, stem removed and then slit lengthwise at the stem but base kept intact.
• 5 medium sized potatoes peeled and quartered
• A medium sized bunch of coriander leaves
• 2 tbsps Everest Tikhalal Chilly powder
• 1/4 tsp Haldi/Turmeric powder
• 3 tbsps Coriander powder
• 1 tbsp Jeera/Cumin powder
• 2 heaped tbsps jaggery
• Salt
• 15 garlic cloves ground to a paste
• 150 gms Besan/Chickpea flour
• 7 tbsps oil of choice
• Boiling hot water.

Method:

Finely chop the coriander leaves. Tip in the ground garlic paste, jaggery, salt, coriander, cumin, turmeric and chilly powders, Besan and two tbsps of oil. Mix thoroughly and stuff this mixture in the slit eggplants. Keep the left over mixture aside. Heat the remaining oil in a pressure cooker. Drop in the quartered potatoes and saute for a minute. Add the stuffed eggplants and the remaining mixture and saute again for a minute. Pour in the boiling hot water and pressure cook the subzi to two whistles. Garnish with finely chopped coriander leaves before serving.

Note:

Always use boiling hot water. Cold water can ruin the texture of the gravy.