Ingredients:
- eggplant / Brinjal – 2 small size
- pointed gourd – 5/6 cut into pieces or halves
- carrot – 1 medium size
- potatoes – 2 medium size
- tomato – 2 medium size – finely chopped
- onion – 1 big size – finely chopped
- corriander/parsley – handful
- a few peanuts optional
- 1 egg optional
- Mustard paste – 2 tablespoon
- turmeric powder – 1tsp
- salt as per taste
- Mango Powder optional – 1 tsp / 1 tsp lemon juice
- cumin seeds – 1 tsp
- crushed pepper – 1tsp or half tsp
- coconut powder (optional) 4tsp
- mustard oil – 2 tblspn
- curry leaves (optional) 4/5 leaves
- ginger garlic paste – 1 tsp
Mustard paste:
Soak a handful of mustard seeds in water for few hours. Drain the water and transfer the mustard seeds to a grinder. Add a 2 pieces of ginger, garlic and chillies (optional). It\’s very important to add salt while grinding. Add a little bit of sugar/ jaggery as well (optional). Optionally if you want you can throw in a few pieces of onion, tomatoes and peanuts. Adding a little bit of water grind everything to a smooth paste.
How to Cook:
- Heat oil in a pan. Add cumin seeds and curry leaves and pepper in the hot oil. Next add the onions and saute for a minute. Add tomatoes, peanuts and turmeric and ginger garlic paste along with salt. Saute until the tomatoes are tender cover it a bit if required.
- Add potato and carrot cut into small cube size pieces. Cover for 4 mins and add the pointed gourds and roughly cut brinjal/eggplant. Cover and cook for 5- 10 mins. Stir occasionally so that nothing sticks to the bottom of the pan. If it sticks to the bottom of the pan you can add a little bit of oil or even water.
- Cook for another 10mins or until the veggies are tender. Add coconut powder, mango powder/lemon juice and the mustard paste. Stir and cover for another 4-5mins.
- Garnish with freshly cut corriander/parsley leaves. Taste it to check if more salt is required.If you want to add eggs. Prepare an omelette separately , crush and add to the above after step 22. Or you can add the egg directly into the recipe above after step 22 and cook for another 2-3mins. Finally garnish with corrinader leaves.
This recipe goes well with Rice, Roti or Naan. Do give a try with whatever ingredients you have its going to taste amazing as long as you don\’t forget to add the mustard paste.
