This is one of my favorite vegetarian side dish with rotis and I want to share it with you today. It has no onion, no garlic, just ginger and tomatoes make the whole dish super delicious. You have to try it to believe it....
You Need :
Potato : 1-2(cubed)
Brinjal/aubergine : 1(whole, cubed)
Capsicum : 1(cubed)
Ginger : 1"(grated)
Tomatoes : 2(medium, sliced)
Green Chillies : 1-2(chopped)
Cumin seed : 1 tsp.
Turmeric Powder : 2 tsp.
Red Chilli Powder : 2 tsp.
Salt to taste
Oil : 3 tblsp.
Coriander leaves for garnishing
How To :
You Need :
Potato : 1-2(cubed)
Brinjal/aubergine : 1(whole, cubed)
Capsicum : 1(cubed)
Ginger : 1"(grated)
Tomatoes : 2(medium, sliced)
Green Chillies : 1-2(chopped)
Cumin seed : 1 tsp.
Turmeric Powder : 2 tsp.
Red Chilli Powder : 2 tsp.
Salt to taste
Oil : 3 tblsp.
Coriander leaves for garnishing
How To :
- Heat little oil in a pan, add potato pieces and with little salt added saute them. Cover the lid and in medium heat cook until almost done. Stir in between to avoid burning. Keep aside.
- Heat 1 tblsp. oil in the same pan, add brinjal and capsicum pieces, cook until almost done same way as potatoes. Keep aside.
- Now add 1 tblsp. oil in the same pan, temper with cumin seeds and chopped green chillies. When seed start to crackle, add tomatoes. Saute until tomatoes softens, add ginger paste, turmeric and red chilli powder. Cook until raw smell of ginger disappears.
- Then add sauteed potato, brinjal/aubergine and capsicum pieces. mix well with the spices, season with salt. Cover the lid and in medium-low heat let it cook for another 3-4 minutes. Remove form heat and garnish with coriander leaves.
- Yummy, finger-licking sabji is ready to serve with rice/rotis.
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