October 10, 2010
Spicy eggplant and potato sabzi (alu beguner tarkari)
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.
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
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.
Stir and serve warm with rotis.