This is a recipe that I got from my mother and she from her mother(my grandmother).So that makes it more special.It is very simple recipe and here is it.
(long purple Chinese eggplant/long green eggplant)
Methi leaves: 1 bunch
Onion: 1 medium
Chilli powder:1/2 tsp
Coriander Powder:1/2 tsp
Turmeric Powder:1/4 tsp
Salt:as per taste
Cube the potato and eggplant.Apply salt to them and deep fry in hot oil after squeezing them.For potato cubes,you soak them in salted water inorder to season them and also prevent them from turning brown.For eggplant you simply apply salt and keep aside.You squeeze the salted eggplant to remove the bitterness if any.Make sure you squeeze the potatoes and eggplants as well before deep frying.
Now you can avoid deep frying by roasting them in the oven.This is my enhancement to the masala.You squeeze the salted potatoes and eggplant cubes and roast them in a 475F oven for 20 minutes (potatoes) and 10-15 minutes for eggplants in a greased dish.
Chop onions into long thin pieces.Cube tomatoes as well.You can also use tomato puree or tamarind paste/concentrate instead of tomatoes.Chop the methi leaves.Keep aside.
Heat oil in a pan.Add chopped onions,saute till brown.Then add tomatoes cubed/pureed/tamarind concentrate,fried /roasted cubes and salt and powders.Saute till oil separates,add methi leaves and saute for a second then add water and cook till done.
Serve with rotis or rice.
Herb Mania: Fenugreek started by Dee of Ammalus Kitchen and currently hosted by Redchillies.