Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Ingredients for Super Healthy Vegetable Curry Recipe
Brinjal cut into ½ inch cubes 2 medium
Bean sprouts 1/2 cup
Drumstick cut 2
Pumpkin cut into small cubes 100 grams
Potato cut into fingers 2 medium
French beans chopped 1/2 cup
Fresh green peas 1 cup
Salt to taste
Oil 1 tablespoon
Dried red chilli 2
Curry leaves 8
Cumin seeds 1 tablespoon
Mustard seeds 1 teaspoon
Garlic 10 cloves
coriander leaves chopped 2 tablespoons
Pressures cook all the vegetables with four cups of water. Open the lid and add salt and cook further for five minutes.
Heat oil in a non stick pan. Add red chillies, curry leaves, cumin seeds, mustard seeds and crushed garlic. Saute for a minute. Add the tempering to the cooked vegetables and cook on low heat for two minutes. Garnish with coriander leaves and serve hot.
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