Brinjal the King of vegetables is also known as egg plant or aubergine is a low calorie vegetable. It is high in water content and potassium. It has been used for treating hypertension, diabetes and cancer. Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and low in calories.
This recipe is very simple to make. Coarsely ground masala gives a distinct taste to brinjal and potato which is covered and cooked in low heat.
INGREDIENTS
Brinjal green cut in cubes 3
Potato medium cut in cubes 1
Onion medium finely chopped 1
Green chillies slit 1-3
Turmeric 1/2 tsp
Olive oil/refined oil 1 tbsp
Salt to taste
FOR GRINDING
Fennel seeds 1/2 tsp
Cumin seeds 1//2 tsp
Coriander leaves chopped 1 tbsp
Garlic cloves (Indian) 6-7
METHOD
Coarsely grind fennel seeds, cumin seeds, coriander leaves and garlic cloves in a mortar and pestle. Keep it aside.
Take a deep frying pan/kadai heat oil on medium heat add onions and saute till it turns golden brown . Add the coarsely ground mixture and saute for a minute or two till the raw smell of garlic disappears. Add turmeric and saute for a second.
Add brinjal and potato and mix it well. Sprinkle a handful of water, cover and cook on low flame till the potatoes are done stirring occasionally. Add salt and saute well. Turn off the heat.
Serve it with hot steamed rice