Potato and Eggplant Curry

Ingredients

  • Potatoes (diced)
  • Eggplant (skin peeled and diced)
  • Onions (finely chopped)
  • Green chillies (finely chopped)
  • Tomatoes (finely chopped)
  • Garlic pods (finely chopped)
  • Cumin seeds
  • Turmeric powder
  • Coriander powder
  • Asafoetida (Hing)
  • Garam masala
  • Coriander leaves (finely chopped)
  • Salt
  • Mustard oil (or any vegetable oil)
peeled and diced eggplant
peeled and diced eggplant
diced potatoes
diced potatoes
finely chopped onions and green chillies
finely chopped onions and green chillies
finely chopped tomatoes
finely chopped tomatoes
cumin seeds and finely chopped garlic
cumin seeds and finely chopped garlic
finely chopped coriander leaves
finely chopped coriander leaves

Procedure

  • In a pressure cooker, add some oil and let it warm up. To the warm oil, add cumin seeds and finely chopped garlic.
add cumin seeds and garlic
add cumin seeds and garlic
  • Once the garlic turns golden brown, add finely chopped onions and green chillies. Mix well until the onions turn golden brown.
garlic turns golden brown
garlic turns golden brown
add onions and green chillies
add onions and green chillies
  • Add finely chopped tomatoes and mix.
onions turn golden brown
onions turn golden brown
add tomatoes and mix
add tomatoes and mix
  • Add turmeric powder, salt, coriander powder and hing and mix well.
add turmeric powder
add turmeric powder
add salt
add salt
add coriander powder
add coriander powder
add hing
add hing
  • Once the tomatoes are cooked and oil starts to leave the sides, add the diced pieces of eggplant and mix well. Tip: Peel the skin of the eggplant and cut into small cubes. To prevent discoloration, wash thoroughly in water and soak the cubes in water until we add them to the cooker.
tomatoes are cooked
tomatoes are cooked
add diced eggplant
add diced eggplant
  • After mixing the diced eggplant into the cooker, add the diced potatoes and mix well.
mix eggplant well
mix eggplant well
add diced potatoes
add diced potatoes
mix potatoes well
mix potatoes well
  • Add water to the cooker until the level of water reaches the level of the vegetables.
add water
add water
  • Pressure cook for 3-4 whistles (this may vary for you so please ensure that the vegetables are properly cooked).
  • Allow the pressure to settle and open the cooker. The vegetables should be properly cooked the eggplant should be very soft.
cooked vegetables
cooked vegetables
  • Use a ladle to mix well and the eggplant should be mashed easily when we mix (Please ensure not to completely mash the potatoes).
mix vegetables well
mix vegetables well
  • Add garam masala to the curry and mix well. Check the salt content and add if necessary.
add garam masala
add garam masala
  • Garnish with coriander leaves.
add coriander leaves
add coriander leaves
  • Voila! The potato and eggplant curry is ready. It can be eaten with rotis or steamed rice. Bon appetit!
Potato and eggplant curry is ready!
Potato and eggplant curry is ready!

Vermicelli Upma

 Ingredients

  • Vermicelli (I use Bambino or MTR)
  • Mustard seeds
  • Urad dal
  • Channa dal
  • Turmeric powder
  • Coriander leaves
  • Ghee (Can also use any vegetable oil)
Mustard seeds and urad dal
Mustard seeds and urad dal

 

Vermicelli and channa dal (soaked in water)
Vermicelli and channa dal (soaked in water)

 Procedure

  • Soak the channa dal in some water. This will ensure that the dal is not hard to chew.
  • In a frying pan, add some ghee and roast the vermicelli until it turns golden brown. Please note that the vermicelli can roast really fast, so please be careful not to burn it.
Roast vermicelli in ghee
Roast vermicelli in ghee

 

Roasted vermicelli in golden brown color
Roasted vermicelli in golden brown color
  • Remove the fried vermicelli from the pan and add some more ghee. When the ghee is warm, add some mustard seeds, urad dal and channa dal. The mustard seeds will splutter and the dals will turn golden brown.
Fry mustard seeds, urad dal and channa dal in ghee
Fry mustard seeds, urad dal and channa dal in ghee
  • Add some turmeric to the above mixture.
Add turmeric and stir
Add turmeric and stir
  • Add water to the pan. I use a 1:3 ratio for vermicelli and water. So for 1 cup of vermicelli, I will add 3 cups (use same measuring cup) of water. Also add salt to the water. Allow the water to boil. You can check the salt by tasting the water before adding further ingredients.
Add water to the pan
Add water to the pan
Allow water to boil
Allow water to boil
  • To the boiling water, add the roasted vermicelli and stir.
Add vermicelli to boiling water
Add vermicelli to boiling water
  • Add some coriander leaves to the pan. And mix well.
Add coriander leaves and mix
Add coriander leaves and mix
  • The water will start evaporating from the pan and keep stirring till you get required consistency.
Water starts evaporating
Water starts evaporating
Water is visibly reduced
Water is visibly reduced
  • Voila! The vermicelli upma is ready. Bon appetit!
Vermicelli upma is ready!
Vermicelli upma is ready!