• Preeti Shridhar

Baby Eggplants with Baby Potatoes and Baby Onions-Sabzi.


Did you know Cakes & Curries Masalas are multi dimensional. Use our Kerala Special Ghee Roast Masala to make these finger licking Baby Eggplants

With Baby Potatoes and Baby Onions.

In winters you get the best Eggplants. So now is the season to try out this amazing dish.

You can send us an email at cakesandcurrys@gmail.com for ordering the masala.



Ingredients


Baby Eggplants 250 gms

Baby Potatoes 20

Baby Onions 10

Onions 3 medium chopped

Ginger 2 tsp grated

Garlic 2 tsp finely chopped

Green chili 1 finely chopped

Mustard Oil 2 tbsp

Mustard Seeds  1 tsp

Asaefotida a pinch

Fenugreek Seeds a pinch

Nigella Seeds 1/2 tsp

Special Ghee Roast Masala 2-3 tsp

Kashmiri Red Chili pd 1/2 tsp

Turmeric Pd 1/2 tsp

Coriander pd 2 tsp

Salt  to taste

Tamarind pulp 1-2 tbsp

Chopped Coriander 1 tbsp



Method

  1. Wash and pressure cook baby potatoes for one whistle.

  2. Once these cool, peel them.

  3. Peel and wash baby onions. Make two slits taking care not to split them in halves

  4. Similarly wash the brinjals and make two slits from base right upto the stem without separting the pieces.

  5. They should be intact at crown.

  6. Heat 1tbsp oil in a skillet. Fry the brinjal till almost done.

  7. Remove them on a plate.

  8. In the same skillet add 1 tsp of oil and fry potatoes and onions till potatoes turn crispy .

  9. Remove them on a plate.

  10. Add remaining oil in the skillet.

  11. Add asaefotida and mustard seeds.

  12. When seeds crackle add fenugreek and Nigella seeds.

  13. Stir for 30 seconds.

  14. Tip in garlic and onions.

  15. Stir fry on low to medium heat.

  16. When onions turn translucent, add ginger and chopped green chili.

  17. Fry further till onions turn golden brown.

  18. Now add chili powder, followed by turmeric powder, coriander powder and our famous Ghee Roast  Masala.

  19. Give it a good mix.

  20. After a minute tip in eggplants, onions and potatoes.

  21. Mix gently.

  22. Cover and cook till all veggies are tender.

  23. Mix in tamarind pulp.

  24. Taste and adjust seasoning.

  25. Garnish with chopped coriander.

  26. Serve hot.

  27. Pairs well with Indian Breads and dal rice.



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