Nowadays, I'm hooked to few things, first and foremost to blogging, then to FB, then to one amazing cookbook on Indian Cuisine by Mridula Baljekar, Manisha Kanani & two more famous cookbook authors with more than 300 mouth-watering recipes. So, nowadays, I'm only cooking from that book. So friends, get ready for some amazing recipes coming here soon.
Today, I'm posting one vegetarian recipe from this book, which according to authors, belongs to Gujrati Cuisine. But amazingly, I've found that recipe so close to a recipe from Bengali cuisine, which we call Aloo Charchari. Except of few extra ingredients like, curry leaves and fresh coriander leaves, the recipe is exactly the same. Anyway, it was very tasty. The recipe was with only potatoes, but I added some broccoli and brinjal in that. Together, it tasted heaven with some hot chapati.
Ingredients :
Potato : 2(medium)Broccoli : few florets(cut into small pieces0
Brinjal/aubergine : 1/2 cup (cut into small chunks)
Dry red chilli : 2
Curry leaves : 6-8
Onion : 1(chopped finely)
Green chillies : 2(finely chopped)
Fresh coriander leaves : 1 cup(coarsely chopped)
Asafoetida/hing : 1/4 tsp.
Cumin, mustard, Onion/black cumin & fennel seed : 1/2 tsp. each
Lemon juice : 1/2 tsp.
Turmeric powder : 2 tsp.
Chilli powder : 1-2 tsp.
salt to taste
Oil : 2-3 tblsp.
Method :
- Cut potatoes in medium size chunks. Boil till they are tender, but not overcooked. Drain and keep aside. Cut broccoli and brinjal into same size as potatoes.
- Heat 1 tblsp. oil in a pan, add broccoli florets with a pinch of salt. Lower the heat, close with a lid and let it cook. Stir time to time. when broccolis are half tender, add brinjal pieces. Without the lid, stir fry together until they are cooked, but not overcooked. Broccoli cooks very fast. Set aside.
- Add rests of the oil in the same pan, when hot, add dry red chillies and curry leaves. Wait till red chillies are nearly burnt, add whole seeds(cumin, mustard, onion & fennel seeds), when they start to crackle, add sliced onion, green chillies and coriander leaves.
- Wait till onions are soft, add turmeric and chilli powder, fold in boiled potatoes, fried broccoli and brinjal pieces. Add salt. Stir and mix well for 1-2 minutes, then add 1/2 cup of water. Cook over low heat without the lid, when water evaporates, check the seasoning, add lemon juice and mix well. Heat through for few minutes. Remove from heat, can garnish with some extra fresh coriander leaves.
- Serve hot..........................
This gujrati recipe is going to take part in Flavours of Gujrat event, hosted by Simply.Food
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