South Indian Potato & Eggplant Sabzi: A Delightful Vegetarian Dish
Dive into the heart of South Indian cuisine with this sumptuous and aromatic dish that combines the earthy flavors of potatoes and eggplant, seasoned to perfection with spices. Perfect as a side for your everyday meals or a delightful accompaniment to your favorite rice or flatbreads, this recipe is simple yet incredibly satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 4, boiled |
| Eggplant (Brinjal) | 1 |
| Mustard seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon + 1/4 teaspoon |
| Turmeric powder | 1/2 teaspoon + 1/2 teaspoon |
| Salt | To taste |
| Red chili powder | To taste |
| Curry leaves | 1 sprig |
| Oil | As needed |
Nutritional Information
| Nutritional Element | Per Serving |
|---|---|
| Calories | Approximately 150-200 kcal |
| Protein | 3g |
| Carbohydrates | 35g |
| Dietary Fiber | 6g |
| Fat | 5g |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Cuisine
- Cuisine: South Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Boil the Potatoes: Start by placing the potatoes in a pressure cooker with enough water to cover them and add a pinch of salt. Cook until the pressure builds and you hear three whistles. Once done, turn off the gas and allow the pressure to release naturally. After the steam has escaped, peel the potatoes and chop them into bite-sized pieces.
-
Prepare the Tempering: In a frying pan or kadai, heat a generous amount of oil over medium heat. Add the mustard seeds and allow them to splutter for about 10 seconds, releasing their flavor into the oil.
-
Cook the Potatoes: To the tempered oil, add the boiled potatoes along with salt, asafoetida, red chili powder, and turmeric powder. Sauté the mixture gently, cooking the potatoes until they turn a lovely golden brown color. Once done, set the potato mixture aside in a bowl.
-
Cook the Eggplant: In the same pan, add a little more oil if needed. Once hot, toss in the curry leaves followed by the chopped eggplant. After a minute of cooking, sprinkle salt, red chili powder, asafoetida, and turmeric powder over the eggplant. Cover the pan with a lid and cook until the eggplant is soft and tender, which should take about 5-7 minutes.
-
Combine and Finish: Once the eggplants are cooked through, add the sautéed potatoes back into the pan. Mix everything gently and let it cook together for an additional 2 minutes so that the flavors meld beautifully.
-
Serve: Turn off the heat and serve the South Indian Potato & Eggplant Sabzi hot, garnished with fresh coriander if desired. This dish pairs wonderfully with dal tadka and tawa paratha, making for a wholesome and delicious meal.
Conclusion
This delightful South Indian Potato & Eggplant Sabzi is not only easy to prepare but also packed with flavors that will tantalize your taste buds. Perfect for lunch or dinner, it brings the essence of traditional Indian cuisine to your table, making every bite a loving tribute to the vibrant flavors of South India. Enjoy the experience of cooking and savoring this dish, and share it with family and friends for an authentic taste of Indian hospitality.
