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
- Heat the oil in a frying pan over medium high heat.
- 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.
- Fry the eggplant pieces same way. For a healthier version you could bake it too.
- In a small bowl, combine ingredients for spice mixture..
- 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.
- Add chopped tomatoes stir-fry for a minute. Add salt.
- Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
- Subji should be not very dry if needed add three to four spoons of water.
- Turn off the heat and add chopped cilantro mix it well.
- Left over makes a great sandwich filling.