By substituting aubergine for potatoes you will get totally different dish. I normally prefer to add a small tomato in the aubergine version of this dish!
Ingredients:
• 200 gm green beans of any type, topped and tailed and chopped in small bite size pieces
• 150 gm new potatoes pealed and cut into cubes
• 2 tbs cooking oil
• 1 tsp cumin seeds
• 1 tbsp garlic and ginger crushed or paste cloves crushed or finally chopped
• 1 green chilli finely chopped
• 1 1/2 tsp coriander and cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder (adjust to taste)
• 1 1/2 tsp salt (adjust to taste)
• 1/2 tsp Garam Masala
• 1/2 tsp dry mango powder ( amchoor ) or 1 chopped tomato to make less dry dish
Recipe:
- Prepare, wash and drain vegetables and keep aside.
- Heat oil in a wok or kadhai or sauce pan.
- Add cumin seeds and wait for seeds to splutter.
- Add crushed ginger and garlic and fry for 10-15 seconds.
- Add prepared vegetables, all spices, except garam masala and mango powder. Stir fry for a minute or two, until vegetables are well coated with spices. Lower heat to low.
- Cover and cook until potatoes are tender, stirring from time to time. If needed add little water.
- Adjust salt/chilli according to the taste.
- Add garam masala and mango powder or chopped tomaoto. Let it cook for further 5 min.
- Mix well. If it looks watery, raise heat and quick fry until all water is evaporated.
- Serve hot, garnished with coriander leaves, with fresh Chapatties, Tandoori Roties, Plain Parathas or choice of rice.
Rasoi .Kitchen 