The dear husband is actually non-fussy when it comes to food. Except for his pet peeves. Like today's dish.
Right from the start of marriage (including the wedding menu, where we 'forgot' to ask for his micro preferences), he fails to understand why should two vegetables be mixed when they can be eaten separately. Like Potato and Brinjal are brilliant veggies. Separately. He wouldn't touch this in the initial days.
I pursued making them though, for I love this combo a LOT !! When the girls were born and he grew wiser, he wanted to be a model father, and now both elder one and the dad tolerate this.
The special magic in this is the spice powder thats used and that gives a super kick to the whole dish. I use the spice powder as in this curry, and even add capsicum (bell peppers), carrots and even fresh peas (more mixed veggies in one dish means more vexed husband :D). And it teams up so well with Curd rice or plain rice + Rasam / Sambhar
Lets get to make this...
Prep time : 10 mins, cook time : 15 mins, serves :2
Course : Side dish / accompaniment, vegan
- Brinjal (long variety - green or purple) - 150 gms - 2 medium
- Potato - 1 large or 2 medium
- Salt - to taste
- Oil - 1 TBSP
- Vangi bhath powder - 2 tsp**
- Jaggery - 1/2 tsp
- Tamarind paste - 1/2 tsp (substitute with 1/4 tsp amchur / dry mango powder)
- Dry coconut grated - 1/2 tsp (totally opt.)
**For the Spice powder (Makes 1 serving):
- Dry coriander seeds - 1 TBSP
- Channa Dal - 1/2 TBSP
- Dry Red chillies - 3 or 4
- Clove - 1 or 2
- Cinnamon - 1/4 inch stick
- Grated Dry copra / dried coconut - 1/2 tsp
- Oil - 1 tsp
- Wash and scrub potatoes, with the skin on (thats how we prefer it), cut into 1.5 inch long thickish batons and reserve in slightly salted water.
- Wash brinjals and cut them lengthwise the same size as the potatoes and also add them to the water along with the potatoes.
- **If you dont have spice powder, In a pan, heat 1 tsp of oil. Fry the dry coriander seeds, dry red chillies and channa dal. Keep aside. In the same oil, turn off the flame and roast the rest of the ingredients for 1 min. Cool and grind the spice mixture. If you have the spice powder, skip this step
- Meanwhile drain the potato and brinjal onto a kitchen towel and pat them dry.
- In a pan, heat oil, splutter mustard, asafoetida, curry leaves, turmeric. Saute well. Add the pat dried veggies, saute for 2-3 mins on medium heat. Add salt , sprinkle very little water and cook covered for 8-10 mins (keep sprinkling water if required totalling not more than 3 TBSP)
- Once veggies are done (they should be still cooked but firm), add whole spice powder, tamarind paste, jaggery. Saute gently for 1 min.
- Finish with grated coconut if using.
Sending this to Blogging Marathon