Pan-Fried Potato &Eggplant

                                                (click on the Picture for a larger Image)

This dish is so simply made yet has so many flavors in it, the juices of the Vegetable in it make it so divine and a very special one!!! May people don’t like egg plants  my hubby is one of them : ) But he likes to eat it in this form and fried as Pakoraas  always : )

Just take care not to overcook it coz then it becomes mushy and looks like a paste and that’s what many don’t like!!!

 

 

I love to make my vegetables in my broad Wok, they fry so well, I have a good place to keep them moving around, they don’t get mushy and they look beautiful in it : )

 

This time I mixed in some hot spicy pickle in it which gave it an ultra yummy taste

It was as if you are eating Achaari Gosht!! (Pickle flavored meat)

You can take any, I took the mixed Pickle from Ahmed with mangoes, carrots, green chillies, lemon and lots of spices yummmz :)

 

Do not cut the egg plant ahead as it will change darker due to a high amount of iron!
Wash and keep and when the potatoes are half done then cut them fast and add in the wok

You actually need like 20 minutes to prepare this, the only tip is to cut potato in slices but thin, so they cook faster. The egg plant doesn’t need so much time and we don’t hae to cook it dead :)

So here’s how I made it:

 

4-5 baby eggplants

 3 medium potatoes

 2 medium onions (sliced)

2 tomatoes (incubes)

 3-4 green chills (with slits)

 1tblsp crushed fresh garlic

 1 level tsp Negella Seeds (Kalongi)

1level tsp brown mustard seed (the very fine tiny ones)

 1-2 tblsp lemon juice

 ¾ tsp red chili flakes

 1level tsp salt or to taste

1 tbs mixed Pickle (Acchaar)

¾ tsp crushed coriander seeds (dardarra kutta howa)

 pinch of turmeric (haldi)

 6-8 tbsl oil

-heat oil in a frying pan

-first let the  Kalongi fry and sizzle then the brown mustard seeds to splutter

-add in the garlic, roast light pink

-now fry the onions till glassy (transparent)

-all in the potatoes and fry a bit and then cover lid to cook

-when potatoes are ¾ done, add in the eggplants and mix all well

-sprinkle the salt, pepper,corriande,haldi and crushed chili flakes ,mix softly

-spread the diced tomatoes and green chilies and cover to cook

-be careful don’t overcook them soggy, they should be a bit crunchy!!

- you will see that it cooks really fast,as I said thin slices of potato and egg plant and your meal is ready inno time.

-garnish with fresh chopped coriander and lemon juice and serve with khushka or chapatti

I love sabzi(vegetable) with rice so I enjoyed mines with it :)

 

*To get the unique taste of vegetable it is recommended to use less hot spices! This here is a more of dry-fried veg which tastes really divine! I used no garam masala, zeera(cumin) intentionally but it’s up to ur choice!!!