Potato Eco-friendly Eggplant (brinjal) Cauliflower Curry or Khatta aloo, hara baingan gobi sabzi is nice, sour and spicy curry created using medley of vegetables and yogurt. This really is Chhattisgarhi niche that we learnt from inside my in-law's place, normally eco-friendly eggplant or brinjal is cooked with yogurt as crimson brinjal and eco-friendly brinjal taste differs and to really make it more scrumptious eco-friendly eggplant is definitely cooked with something sour curd or butter milk.
Using 2, three or four vegetables inside a curry is quite common within my in-law's place as with my parent's home we normally pair two to three vegetables and taking advantage of 4 vegetables is rare but at in-law's put the more the merrier :) And you ought to do this medley of vegetables it is yummy and wholesome to have ample vegetables in one curry. These days I'm mostly cooking by doing this use four to five different vegetables to create curry be it side dish with roti to grain it's same for me personally now.
Niche of the curry is it's goes perfectly with steamed grain so we do not have to create any dal simply make this sabzi and grain and you've got a wonderful your meal which curry also goes well with roti or paratha though personally we prefer with grain. You are able to skip cauliflower within this curry if you want or add every other vegetables like broad beans, peas, drumstick, pumpkin or wadi (badi) etc, I'd no intends to publish this curry so did not clicked step wise pictures so that as always altered your brain in last second so no step-by-step pictures this time around, shall attempt to update it a while.
Potato, eco-friendly eggplant and cauliflower cooked in yogurt gravy with spices.
Ingredients:
- 2 Lengthy - Eco-friendly Eggplant/Brinjal
- 1 Large - Potato
- 12 to 14 - Cauliflower Florets
- 1 tablespoons of - Oil
- A Pinch - Asafoetida/Hing
- 1/2 teaspoon - Cumin Seeds
- 1 Large - Onion
- 1 Large - Tomato
- 3 - Eco-friendly Chilies
- 2 teaspoon - Ginger root-Garlic clove Paste
- 1/2 teaspoon - Turmeric Powder
- 1 teaspoon - Red Chili Powder
- 1 teaspoon - Coriander Seeds Powder
- 1/2 teaspoon - Dry Mango/Amchur Powder
- 1 Cup - Beaten Yogurt/Dahi
- 1 teaspoon - Jaggery (optional)
- 2 tablespoons of - Chopped Coriander Leaves
- To Taste - Salt
Method:
- Wash, peel and cut potato into bite size pieces (eight to ten bits of 1 potato), cut cauliflower in florets and cut eggplant in 1 " pieces or bite size pieces (not so tiny as it'll get mashed). Peel and slice onion, chop tomato, eco-friendly chili, coriander leaves (cilantro).
- Inside a wok or pan heat oil add hing, cumin seeds and permit to splutter. Add onion, eco-friendly chilies, ginger root-garlic clove paste and saute until onion becomes golden brown. Add potato pieces and prepare in medium flame with regular stirring for four to five mins.
- Add red chili powder, coriander powder. turmeric powder and blend well, now add cauliflower, stir and prepare for two to three mins. Add tomato, eggplant (baingan) mix well, cover and prepare until tomato will get mashed.
- Add two to three cups water and produce it to boil, simmer for five mins. Now add salt, amchur powder (if using), jaggery, beaten yogurt and blend well. Simmer for an additional five to seven mins in slow flame, add coriander leaves mix and off flame.
- Use little sour curd or butter milk (if using butter milk don't add water or reduce it).
- You are able to replace yogurt with tamarind too
- You are able to avoid cauliflower or change it with every other vegetable.
- You are able to avoid jaggery but that is bring good sweet, sour and spicy flavors towards the curry.
- If you are planning for everyone this with roti or paratha reduce water to at least one or 1.5 cups, this curry goes well with grain too, I offered with.
Sweet, sour and spicy curry, constitutes a advantages with roti or grain .
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