Eggplant and Potato Subji
The Eggplant and Potato Subji is so easy and simple. I have added lots of garlic and warming spices to it and it makes weeknight meals so much easier.
It’s very difficult to find simple home cooked food outside and it’s best to make it at home anyways. These simple dishes that I am sharing with you are the ones, we really make quite often at home.
In India, Ringan nu Shaak is so common and as kids we never liked it. As you grow up, you crave the same food that you disliked as a kid. Eggplant is called ‘Ringan’ in Gujarati and vegetarian curry ‘shaak’
This subji with some hot phulka roti and a little pickle on the side makes up for an easy and delicious meal. If you also make some dal and rice, then it becomes a complete meal.
The ingredients for this recipe are very simple and most are found at home, if you cook Indian meals at home.
Vegetables- I have used eggplant and potatoes. I have also used some garlic. Sometimes, I add garlic and sometimes I don’t. It does amp up the flavors. So, it’s totally up to you.
Spices – All the spices used in this recipe are found in our masala dabba. It has red chili, turmeric, cumin-coriander powder and some garam masala.
Sweetness- I add jiggery in this recipe and it taste so good to add mild sweetness. Jaggery can be substituted with sugar by taste of jiggery differs so much from sugar, so I highly recommend you put jaggery. Jaggery has a lot of uses too, so it won’t go to waste. Jaggery is also healthier than sugar.
Finally, the dish is garnished with cilantro leaves.
I often love to eat or serve this dish with hot phulka rotis. You can have it with rice too. Check out this easy eggplant recipe and make it for meatless Monday.
I will be sharing couple of dessert or sweet recipes as Holi festival is coming up soon.
Eggplant and Potato Subji
Ingredients
- 1 large eggplant chopped
- 2 medium sized potatoes chopped
- 1 tbsp garlic grated
- 2 tbsp oil
- Pinch of asafetida
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander-cumin powder
- 1 tsp garam masala
- Salt to taste
- 1.5 tsp jaggery
- Lemon
- Cilantro to garnish
Instructions
- Preheat a pan on medium, once the pan is hot, add oil and mustard seeds, cumin seeds. Once they start spluttering, add in a small pinch of asafetida. Immediately, add the garlic and let it sauté for just few seconds and add the chopped up eggplants and potatoes.
- Let them cook for few minutes until they soften up.
- Once they look slightly cooked, add in all the spices, jaggery and salt.
- Add about 1 cup of water and let it simmer on slow until everything looks cooked.
- You can keep the consistency of the sauce to your liking. I like to break down some potatoes with the back of the spoon as that creates a thicker sauce.
- Once the dish comes together, turn off the heat and squeeze few drops of lemon and garnish it with cilantro.
XO, Devangi