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Eggplant-Potato-Okra dish (baingan-aloo-bhindi sabji)

  • 1 Large dark eggplant
  • 1lb. frozen or fresk cut okra
  • 2 Large potatoes (red skin or white)
  • 3 Tblsp of vegetable or mustard oil
  • 1 medium size onion
  • Small piece of fresh ginger or 1 tsp. ginger paste
  • 3-4 garlic pods or equiv. amount of crushed garlic
  • 1 medium sized tomato
  • 1&1/2 tsp. of cumin seeds
  • 1 tsp. of ground coriander powder
  • 1 tsp. of garam masala (mixture of ground cloves, cinnamon and green cardamom)
  • 1/2 tsp. of turmeric powder
  • 1 tsp. of red chilli powder
  • Salt to taste

First, chop the onion, garlic and ginger into fine pieces.
Heat the oil in a non-stick pan with a cover (large enough to hold all the vegetables.
When the oil is hot, add the onion, garlic only, and saute them until light brown.

While the onion and garlic is being sauteed, wash and cut the eggplant, tomato, ginger and the potatoes (peeled) into square shaped cubes.
Fresh okra needs to be dried before cutting and the frozen variety can be added as it is.
Add the potatoes to the lightly browned onion/garlic along with salt to taste (the salt speeds up the softening of the vegetables).
Add a little more oil if necessary.
Keep stirring until potatoes start to fry a little bit.

Then, add the cut ginger and tomato along with the eggplant and okra.
Saute for a little longer and then add the cumin, coriander and garam masala.
Add in the turmeric and chilli powder after a while and mix all the vegetables in well with the spices.

Add only a slight amount of water (if a dry dish is desired) or about a cup for a curry type of dish.
Cover and cook on low/medium heat, stirring occassionally until vegetable are soft.

Serve hot with plain basmati rice.
Spices may be adjusted to suit personal palette.

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