Showing posts with label Vegetable Recipes. Show all posts
Showing posts with label Vegetable Recipes. Show all posts

Spicy Brinjal and Potato Stir Fry



Brinjal is one of my favourite vegetables. Growing up in the hillstation Valparai we had our own patch of vegetable garden and we used have plump brinjal / eggplants that tasted totally out of the world ( i would say) in a simple sambar or in a stir fry or a bhajji. This is my mother's recipe...trying to use the brinjal in different ways and so a spicy one with lots of pepper.


Eggplant & Potato Vindaloo


Vindaloo or Vindalho is essentially a recipe used to prepare meat. Vindaloo means cooked with wine and garlic. Since white wine is not commonly available in India vinegar is used in the preparation. I tried this eggplant and potato vindaloo to introduce the taste to vegetarian readers. I should confess this tasted better than the meat vindaloo. 

The dish is slight fiery and pungent. Please adjust the quantity of chilly powder to suit your taste. Also, the quantity of cumin, fenugreek and mustard should be in the right proportion otherwise the dish will have a bad taste.



the recipe

Eggplant / Brinjal - 250 gms
Potato - 250 gms

ingredients for the mustard paste

Small onion - 5 or Onion - 1/2
Garlic - 3  cloves
Ginger - 1/2 inch piece
Mustard - 1/4 tsp
Cumin - 1 generous pinch
Fenugreek seeds - 1 pinch
Vinegar - 2 tbsp
Tomato - 2 medium

other ingredients

Small onion - 5 or Onion, chopped - 1/2
Turmeric - 1/2 tsp
Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste
Sugar - 3/4 tsp
Oil - 1 1/2 tbsp

the method

Cut the potato and eggplant into cubes. Parboil the potatoes and keep it aside. Rub salt on the eggplant and keep it aside. This will take away the bitterness from the veggie. Wash it after 10 - 15 minutes.

Grind the ingredients for the mustard paste into a smooth paste (add adequate water to grind).

Heat oil in a pan and add the chopped onion. When translucent add turmeric. Add the eggplant and saute for a minute. Add the chillie powder and mix well. Pour the mustard paste and add the parboiled potatoes. Add salt and pepper powder. Add 1/4 cup water if need be.Stir well and let it boil. Simmer till the veggies have cooked. The consistency of vindaloo is a thick gravy. If there is more water, turn to high heat and let the water evaporate. Add sugar, mix well and turn off heat. Serve with rice or serve as you please.

the recipe goes to the event  Healthy Lunchbox Ideas - Brinjal/Aubergine hosted by Priya event started by Kalyani

Spicy Brinjal and Potato Stir Fry

Brinjal is one of my favourite vegetables. Growing up in the hillstation Valparai we had our own patch of vegetable garden and we use...