Brinjal / Eggplant (cut to medium cubes) – 1 big Zucchini – 1 medium Onion (chopped) – 1 big Tomato (chopped) – 1 medium Ginger paste – 1 ½ tsp Garlic paste – 1 ½ tsp Garam masala - ½ tsp Chili powder – 1 tsp Dhaniya powder – ½ tsp Turmeric powder – ¼ tsp Mustard seeds – ¼ tsp Cumin seeds – ½ tsp Coriander leaves – 2 Tb spoon Oil – 2 Tb spoon Lemon juice(optional) – 1 Tb spoon Salt Method:
- Heat oil in a pan, add mustard seeds. When it splutters, add cumin.
- Then add onions and fry till golden brown.
- Add chopped tomato along with ginger and garlic paste. Fry till oil leaves.
- Add all the powders (adjust them according to your spice level) and fry for few minutes.
- Then add chopped brinjal and zucchini, add salt, give it a stir, cover and allow it to cook on low flame for few minutes.
- Do not add water, as it will leave water on their own.
- When it is cooked sprinkle coriander leaves on top along with some lemon juice and serve with chapati or rice or Nan.
I have served mine with Dill Chapati. As I had freshly bought dill and had this recipe in mind for a while..so gave it a try with few additions to it. The original recipe is from Maya of Konkan World. You can find the original recipe here. I have made a few variations to the original recipe.
Wheat flour – 2 cups Soya flour – 2 Tb spoon Dill (chopped finely) – 1 cup Ajwain – 1 Tb spoon Turmeric – ¼ tsp Milk – ¼ cup Salt Oil
- Mix all the above ingredients except oil, add water and knead to form smooth dough.
- I have just chopped Dill and added it without and frying or boiling.
- Keep aside for 30 minutes.
- Then make chapatis.
- Serve hot with subzi and salad.
- For the subzi, you can make only brinjal without the zucchini.
- Yellow squash and also Calabaza could be added to it.
- You can add vangibath powder to it instead of garam masala and chili powder.
- I have added milk, more ajwain,turmeric and soya flour to make chapati.
- Soya flour makes the chapati soft and is healthy too.