BM #71 Week 3 Day 2 -
Check out this everyday meal combination which has a comforting dal and sabji, roti, rice and raitha. This sabji is not something I would have tried out before.
On a casual call to my sister, Jaya, she mentioned that this was a very good combination for a sabji and that an efficient way to clean out the refrigerator of all the miscellaneous vegetables. This was an instant hit with my husband and my older one. Owing to eggplant allergy I had to refrain for tasting it.
Recipe Source Jaya
Eggplant / Vankaya 2 medium size
Cauliflower florets 1 cup
Potatoes peeled and cubed 1/2 cup
Green Beans or Chikkudukaya stringed and chopped 1/2 cup
Onion, chopped 1/2 cup
Salt, Turmeric and Red chili powder as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Chana Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few)
To Grind -
Coriander leaves handful
Fresh Coconut 2 Tbsp
Green Chilies as needed
Tamarind extract to taste (I added homemade tamarind extract from a lime sized portion of tamarind )
Method Of Preparation -
In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add onions and saute until golden brown.
Then add in the chopped eggplant, potatoes and green beans.
Sprinkle turmeric and few drops of water, cover and let it cook for about 5-6 minutes.
Meanwhile, make a paste of the ingredients listed under 'To grind'. Set aside.
Now add in the cauliflower florets, mix well and check to see if more water is needed.
Add in the masala paste, salt and mix well. Adjust the flavors and sprinkle red chili powder if needed.
Cover and let the flavors blend in. Remove from heat and serve warm with rice/roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.