Talking about dinner while sipping evening चाय, my wife and I were gripped with these sudden बैंगन (brinjal) pangs - and reminisced the way our neighbors in Dhanbad would dish out आलू बैंगन की सब्जी with रोटी and पराठा (flat bread). So, while another gloomy Tonga fish something dinner was looming large in the horizon, we decided to give it a go - it was decidedly tangy - so we named it नटखट बैंगन - hope you like the name . It is surprisingly easy and can be made within 15-20 minutes. Here is the recipe ...
- Cube potatoes and brinjal, dice a little onion and tomatoes
- Keep a few slit green chillies aside
- Heat oil in a pan, add पाँच फोरन (paanch phoran) - when it begins to sputter, add the onions and a few chillies - saute until the onion turns translucent.
- Now add potatoes and saute for a couple of minutes.
- Add (half a teaspoon of each) cumin powder, dhaniya powder, turmeric powder and red chilli powder and fry for some more time.
- Now add the brinjal - mix well with all the stuff in the pan, add some salt and cover and cook on low heat for 5-7 minutes.
- Now bring the heat back up, add diced tomatoes, a little aamchur (well, a lot if you are in an experimenting mood) and - oh well, some beaten curd as well. Add a pinch of kasuri methi for added flavor.
- Cover and cook again for a minute on low flame.
- Enjoy with रोटी or नॉन which can be bought at your grocery store. Trader Joe's here in Pasadena stocks some whole wheat tortillas which taste exactly like चपाती.