Yield: 3 cups
Prep time: 15 minutes
Total time: 30 minutes
- Brinjal – 2 cups ( chopped)
- Potato – 1 cups ( chopped)
- Tomato puree – 2 tbsp OR Tomato (chopped) – ½ cup
- Coriander Powder – 2 tbsp
- Red Chilli Powder – 1 tbsp
- Garlic– 1 tbsp( chopped)
- Asafoetida – ¼ tsp
- Mustard seeds – ½ tsp
- Oil – 2tbsp ( as per use)
- Salt – to taste ( approx 1 flat tsp)
Heat the oil in the wok.Add the mustard seeds . As soon as it starts spluttering add garlic until it’s golden brown, Then add the asofoetida .Immediately add the chopped brinjal and potato.
Stir for a minute so that the vegetables are well sauted in oil.
Add the tomato puree and the masala’s – coriander, red chilli and salt.
Keep mixing gently in low heat , allow the vegetables to absorb the masala’s
After about 5 minutes, Add 1 cup water , cover and cook for 15 minutes
Remove from fire when the Potato is done.
Serve hot with Paratha, Roti or Poori with Radish salad
Special Information :
The cooking time is approximated depending on the potato. I used new potatoes so they cooked faster. Older ones might take few minutes more. You can mash one of them with a spoon and check.
Running short of time, alternatively, add boiled potatoes also. Asafoetida has a dominant taste in this recipe.