Well, my husband is a good cook. He never goes by books always follow his instincts. He has come up with lots of tasty dishes just by accident while experimenting. I won’t say this particular dish is new but he made this with eyes and nose (if I may say so)… I mean just looking at the colour he added ingredients … though basic. And I must admit it turned out good.
| INGREDIENTS | |
| Barta Brinjal | 1 |
| Potato (Medium) | 1 |
| Onion (Medium) | 1 |
| Tomato (Medium) | 1 |
| Oil | 2 tbps |
| Jeera | 1/2 tsp |
| Hing | A generous pinch |
| Green Chillies (Chopped) | 1 |
| Kasoori Methi | 1 tbsp |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 1/2 tsp |
| Salt | To taste |
| Fresh Coriander Leaves | For garnishing |
METHOD
- Cut onion into 4 and take out each layer separately.
- Cut brinjal into two in lengthwise and again cut it into two (lengthwise) and then cut it into thin slices of about 1/2 cm so you will be getting triangle shape pieces. Keep it in water until use.
- Cut potato vertically into 2 and make slices of 1/2 cm each. And cut tomato into 8 pieces.
- Heat oil in a kadai, crackle jeera and hing. Add in green chillies and season the oil for about 30 second.
- Fry onion till it turns golden brown. Add tomato and stir fry for a minute.
- Add all the dry masalas, salt and kasoori methi. Mix well.
- Add potato dices and cook for about 5 – 7 minutes and then add brinjal. Mix well, close with lid and let it simmer till cooked.
- Garnish with fresh coriander and serve hot with rotis.
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