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Friday 4 May 2012

Potato-Aubergine subzi

Aubergine or brinjal has been my favourite vegetable since a very young age and I could eat it in any form. While rest of the members in the family are potato eaters, I add potatoes to satisfy everyone. This is a dry subzi version which will go very well with phulkas.
  • 1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
  • 2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
  • 4 medium tomatoes (tamatar) cut into 1/2″ cubes
  • 1 onion
  • 2 tablespoons chopped cilantro (hara dhania)
  • 3 tablespoon oil
  • Pinch of asafetida (hing)
  • 1 teaspoon cumin seed
  •  1 teaspoon salt, adjust to taste
  •  Spice mixture (to be combined):
  • 1 chopped green chili adjust to taste
  • 1 teaspoon ginger -garlic paste
  • 1 tablespoon coriander powder (dhania powder)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon paprika (dagi mirch)
  • 2 tablespoons water

  1. Heat the oil in a frying pan over medium high heat.
  2. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon and place on a paper towel.
  3.  Fry the eggplant pieces same way. For a healthier version you could bake it too.
  4. In a small bowl, combine ingredients for spice mixture..
  5. In the remaining oil add cumin seeds and asafetida, after seeds crack add the onions, sautee till soft. Add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
  6. Add chopped tomatoes stir-fry for a minute. Add salt.
  7. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
  8. Subji should be not very dry if needed add three to four spoons of water.
  9. Turn off the heat and add chopped cilantro mix it well.
  10. Left over makes a great sandwich filling.

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