Eggplant and potato go very well together. This vegetable cooks quickly and tastes good. The quantity of jaggery can be adjusted as per taste. Maharashtrian recipes are slightly sweeter in taste. The consistency of the vegetable can be easily adjusted by increasing or decreasing the water added during cooking. If a stir fry version is preferred add less water and if a wetter version is preferred add more water. The peanut powder and sesame powder will take care of the runny water.
Ingredients:
Small Round Green or Purple Eggplants - 6 nos.
Potato - 1 large
Chilli Powder - 1 tbsp.
Maharashtrian Goda Masala or Kala Masala - 1 tbsp.
Peanut powder - 3 tbsp.
Sesame powder - 3 tbsp.
Oil - 3 tbsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Hing/Asafoetida - a pinch
Turmeric powder - 1/2 tsp.
Jaggery - 1 inch cube
Water - 1/2 cup
Salt to taste
For the garnish:
Coriander leaves, washed and chopped finely.
Grated coconut - 2 tbsp.
Before you start:
1) Take water in a utensil. Add 1 tsp. of salt to it.
2) Snip of the stem of the eggplants and make 1 inch cubes. Put them in the salted water.
3) Peel and cut potatoes into 1 inch cubes. Put in another bowl of water.
4) Dry roast sesame till the color changes to light brown. Cool. Grind and store in an airtight container.
5) Dry roast peanut 1 cup of peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep mixing them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them over the kitchen ink. Grind and make coarse powder. This can be stored in an airtight container for a few days. Use as needed.
For the tempering/Fodani:
1) Take oil in a kadai and heat on high heat.
2) Add mustard seeds.
3) When the mustard seeds begin to crackle, add cumin seeds, a pinch of hing and turmeric powder.
How to Proceed:
1) Add the eggplant to the oil above. Saute for 1 minute.
2) Add the potatoes. Saute for 2 minutes.
3) Add chilli powder, goda masala and salt. Mix well. Cook for 7-8 minutes, mixing often.
4) Add water, jaggery, sesame powder and peanut powder. Cover and simmer till it is evenly cooked. Eggplant gets cooked quickly, so take care that those are not over cooked and mushy.
Ingredients:
Small Round Green or Purple Eggplants - 6 nos.
Potato - 1 large
Chilli Powder - 1 tbsp.
Maharashtrian Goda Masala or Kala Masala - 1 tbsp.
Peanut powder - 3 tbsp.
Sesame powder - 3 tbsp.
Oil - 3 tbsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Hing/Asafoetida - a pinch
Turmeric powder - 1/2 tsp.
Jaggery - 1 inch cube
Water - 1/2 cup
Salt to taste
For the garnish:
Coriander leaves, washed and chopped finely.
Grated coconut - 2 tbsp.
Before you start:
1) Take water in a utensil. Add 1 tsp. of salt to it.
2) Snip of the stem of the eggplants and make 1 inch cubes. Put them in the salted water.
3) Peel and cut potatoes into 1 inch cubes. Put in another bowl of water.
4) Dry roast sesame till the color changes to light brown. Cool. Grind and store in an airtight container.
5) Dry roast peanut 1 cup of peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep mixing them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them over the kitchen ink. Grind and make coarse powder. This can be stored in an airtight container for a few days. Use as needed.
For the tempering/Fodani:
1) Take oil in a kadai and heat on high heat.
2) Add mustard seeds.
3) When the mustard seeds begin to crackle, add cumin seeds, a pinch of hing and turmeric powder.
How to Proceed:
1) Add the eggplant to the oil above. Saute for 1 minute.
2) Add the potatoes. Saute for 2 minutes.
3) Add chilli powder, goda masala and salt. Mix well. Cook for 7-8 minutes, mixing often.
4) Add water, jaggery, sesame powder and peanut powder. Cover and simmer till it is evenly cooked. Eggplant gets cooked quickly, so take care that those are not over cooked and mushy.
5) Garnish and serve hot with chapatis.
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