Eggplant Potato And Okra Sabji Recipes

ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI

Steps:

• Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.
• Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.
• Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don't brown them. (To make this in the Instant Pot Check the instructions above the recipe card)
• Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
• Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.
• Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.
• Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.
• Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.
• Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.
• Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.
• Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.
• Turn off the heat and garnish with coriander leaves.

EGGPLANT, POTATO AND OKRA SABJI

Steps:

• Heat the oil and gently fry the onion, when softened, add the garlic.
• Add the potatoes along with a little salt, cook for a few more minutes until potatoes start to cook.
• Add the ginger, eggplant, okra and tomato, saute for a few more minutes, then add cumin, coriander and garam masala. Add the turmeric and chilli powder, mix it all together to coat with the spices.
• Add a small amount of water, approx 1 cup or less (according to taste). Cover and cook on medium heat until veg is soft.