vegan - Eggplant, Potato, and Tomato Subji

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Uses asotefida - yum!

 

 

* Exported from MasterCook *

 

Eggplant, Potato, and Tomato Subji

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 medium-sized potatoes -- cut in 3/4 inch cubes

2 medium-sized eggplant -- cut in 3/4 inch cubes

1 1/2 Tablespoons oil

1 tsp. cumin seeds

1/2 tsp mustard seeds

1 jalapeno or serrano pepper

6 medium tomatoes -- (6 to 7)

Assorted powdered spices:

1/2 tsp hing (asafoetida)

1/2 tsp turmeric

1/4 tsp chilli powder

1/2 tsp cumin powder

1/2 tsp garam masala

1/4 tsp powdered coriander

salt

 

In a wok or other pot, heat up the oil. Once the oil is starting to get hot,

make a chawnk by adding in the cumin seeds, mustard seeds, and hing. Once the

mustard seeds start popping vigorously, add in the pepper, cut into thin

circles. This chawnk process brings out the flavor of the spices and charges the

oil with these flavor components.

Now add all the potatoes and eggplants into the mixture. Stir for a while to get

all the potatoes, eggplants, oil, and spices evenly mixed. Cook this over a

lower flame. Once you are done stirring, cover the pot and let the mixture cook

in its own juices. Stir it every 2 minutes or so.

 

Meanwhile, cut the tomatoes into eighths or twelfths. When the potatoes in the

pot are just about cooked (are a little tender), add the tomatoes. Also add salt

(I recommend 1 teaspoon, but this is really to taste). Stir thoroughly. Now add

in all the remaining powdered spices, and stir vigorously again.

 

Now cover the pot again and let it simmer in its own juices until the eggplant

has broken down and turned into a thick paste, and the tomatoes have broken down

also. At this point, you'll have a spicy eggplant and tomatoe base with roasted

potato chunks in it that are just perfect! Serve with flavored rice.

 

 

Variations

The traditional Gujarati thing to do would be to add in some sugar and lemon

juice at the very last step.

As usual, you can also mess around with the spices as you desire.

 

 

Source:

" http://www.ruf.rice.edu/~veggie/recipes/ept.html "

 

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Per Serving (excluding unknown items): 343 Calories; 23g Fat (55.5% calories

from fat); 7g Protein; 35g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 69mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0