This is an authentic combo of vegetables. Potatoes and eggplants beautifully pair each other. Both veggies cooked with a few spices take themselves to a whole new level. This subji makes a great accompaniment with rotis, chapathis, naan or with some rice and dal. It can be made real quick and tastes delicious.
Eggplant/Brinjal - 1 big or 4 small ones
Potato - 1 big or 2 small sized ones
Onion - 1 medium sized
Tomato - 2 medium sized ones
Garam masala - 1/2 teaspoon
Coriander/Dhania powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida/Hing - 1 pinch (optional)
Oil - 1 spoon
Coriander leaves/Cilantro - for garnish
Salt to taste
Dice the potatoes and eggplants into even sized pieces. Also chop the onions and tomatoes.
In a kadai/saucepan, add the oil and do the tempering with cumin seeds and hing. Add the diced onions and saute until they get translucent. Then add the tomatoes and cook for about two minutes until they turn mushy.
Add the turmeric powder, red chilli powder, coriander powder and salt and mix well. Saute for a minute. Add about two table spoons of water, cover and cook for about five minutes or until the veggies turn tender.
Add the garam masala and mix well. Cook for two more minutes, adjust salt and spices and turn off the stove.
Garnish with coriander leaves.
Serve warm along with any side - rice/roti/chapati/naan.