This Subzi is a simple yet delicious preparation which goes well with Rice or Roti. I have even used it as a filler in between two slices of bread. There are hardly any masalas used, yet it is the combination of vegetables that makes it a must try!
1 large Eggplant chopped into bite sized pieces
2 potatoes sliced and quartered
1 large tomato chopped fine
3 tbsps oil
1 tsp mustard
1 tsp Jeera /Cumin seeds
1/2 tsp powdered Hing/Asafoetida
1 tbsp Kashmiri Chilly powder
A large pinch of Haldi/Turmeric powder
1 tsp Jeera /Cumin powder
2 tbsps finely chopped Coriander leaves
Heat oil in a pan. Add the mustard. After it splutters drop in the jeera. Allow it to crackle. Add the Hing. Toss. Tip in the potatoes, salt, Haldi, Jeera and chilly powders. Mix thoroughly, cover and cook over a low flame till half done. Drop in the Eggplant and tomatoes. Add half a glass of water, cover and cook till done. Garnish with coriander leaves and serve hot.
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