October 10, 2010

Spicy eggplant and potato sabzi (alu beguner tarkari)

spicy potato eggplant

Sometimes, we are so comfortable using a vegetable in a particular way that it takes time to think of making different sabzi/bhaji/tarkari with it. Such is the case with eggplant and me.

We enjoy our bharta, begun bhaja/beguni so much that we continue to make it regularly. So when my mom suggested making alu beguner tarkari (eggplant and potato sabzi), I was in two minds. I was excited to try a new combination. On the other hand, I was happy with my eggplant variations.

When the tarkari was done and I took the first bite, my first reaction was a sigh! It was so delicious, and so different from my regular creations that I took multiple helpings till my taste buds were satisfied. And of course, we've made it several times since.

As I write this, my mom adds that it turns out even better if you choose a fresh eggplant. We have been getting some fresh ones from the Farmer's Market and they melt in the tarkari.

Here is the recipe.

Ingredients:
1 medium eggplant - cubed
2-3 medium potatoes- cubed
1 medium onion - chopped
1' ginger - grated
1/2 tspoon garlic
2 green chillies - slit
1 medium tomato - pureed
1/2 tspoon turmeric powder
Salt to taste
1/2 tspoon cumin seeds
1 tbspoon oil
1/4 cup water
chopped cilantro - to garnish

Method:
Heat oil and temper with cumin seeds. Then add the potato cubes and saute for 3-4 minutes. Once they are done on one side, add the onions and turmeric powder and turn to the other side. Then add garlic paste. Stir for a couple of minutes. Then add in the ginger, and green chillies.

Add the eggplant and let it all cook together. Pour in 1/4 cup water, salt and let it cook on medium heat with closed lid. When the tarkari is almost done, add in the pureed tomato and cook for another 1-2 minutes.

Then take it off the heat and add in the cilantro and let it sit for 4-5 minutes.

spicy potato eggplant

Stir and serve warm with rotis.

8 comments:

  1. Ki shundor photo. Photo dekhei jibe jal aschhe.You are right ... fresh eggplants taste so much better and they cook so fast

    ReplyDelete
  2. asadharon hoeche Mandira...begun dile gravy ta ki sundor creamy hoe jay taina. amar bhishon priyo eta.

    ReplyDelete
  3. I can imagine scooping up with some roties, look delish.

    ReplyDelete
  4. Droolworthy subzi, very tempting!

    ReplyDelete
  5. i love the combination of eggplant n potato ...curry looks very tempting

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  6. yum yum yum..begun begun begun :)

    ReplyDelete
  7. Eggplant and potato dishes make me happy... delicious!

    ReplyDelete

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