Potato Eggplant with Radish leaves Sabzi recipe

    potato-eggplant-with-radish-leaves

    Potato Eggplant with Radish leaves Sabzi recipe

    Sabzi prepared with eggplant, potato and radish tastes amazing. Whenever you need a wholesome meal just chop a few pieces, of potatoes, eggplants a bunch of radish leaves  and a blend of flavorful indian spices.

    Here is an easy recipe with step by step pictures to make Potato Eggplant with Radish leaves Sabzi . Garnish this lip-smacking and mouth-drooling potato eggplant with radish leaves sabzi with green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice. Enjoy!

    Directions: 

    Getting ready:

    Rinse the potatoes thoroughly with water and allow the potatoes to dry out completely. Peel them using a peeler and place them in a bowl filled with water. Chop them into medium size chunks.

    potato eggplant with radish leavesWash the brinjals thoroughly with water. Drain out the excess water from them and allow them to dry out completely. Remove their stalk and chop them into medium size chunks. Place them in a bowl filled with water.

    potato eggplant with radish leavesPluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.

    potato eggplant with radish leavesWash the tomatoes thoroughly with water, allow them to dry out completely. Now chop the tomatoes into fine pieces.

    potato eggplant with radish leavesMaking:

    Place a pan on flame and pour the 2-3 tbsp mustard oil into it. You can take any other cooking oil. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add green chilies, ginger paste, turmeric powder and coriander powder into it. Saute the spices for a while.

    potato eggplant with radish leavesThen add chopped potatoes into the spices. Mix everything really well, cover the pan and cook the potatoes for 3-4 minutes on low flame. Check later.

    potato eggplant with radish leavesAfter 6 minutes, remove the lid. Potatoes have turned slightly tender, add brinjals and chopped radish leaves into it followed by salt and red chilly powder. Mix everything really well, pour ¼ cup of water into it. Cover the pan and cook the veggies for 5 minutes on low flame.

    potato eggplant with radish leaves5 minutes are over, stir the sabzi. Cover it again and cook it for 3-4 minutes more. After 4 minutes, remove the lid. Veggies are now cooked aptly, add chopped tomatoes into it and mix it thoroughly. You can add dry mango powder instead of tomatoes. Cover the pan and cook the sabzi for 3-4 minutes more.

    potato eggplant with radish leaves4 minutes later, remove the lid. Sabzi is now cooked completely, add garam masala and green coriander into it. Mix them really well.

    potato eggplant with radish leavesPotato eggplant with radish leaves sabzi is now ready to serve, turn off the flame and transfer it to a plate.

    potato eggplant with radish leavesServing:

    Garnish this lip-smacking and mouth-drooling potato eggplant with radish leaves sabzi with green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice. Enjoy!

    potato eggplant with radish leaves

    • For 4-5 members
    Potato Eggplant with Radish leaves Sabzi recipe potato-eggplant-with-radish-leaves
    Author: 
    Recipe type: Main course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Radish leaves – 3-4
    • Tomatoes – 2
    • Brinjals – 250 grams
    • Potatoes – 2 (250 grams)
    • Mustard oil – 2-3 tbsp
    • Green coriander – 3-4 tbsp (finely chopped)
    • Ginger – 1 tsp (paste)
    • Cumin seeds - ½ tsp
    • Turmeric powder - ¼ tsp
    • Green chilly – 1 (finely chopped)
    • Asafoetida – 1 pinch
    • Garam masala - ¼ tsp
    • Coriander powder – 1 tsp
    • Salt – 1 tsp or to taste
    • Red chilly powder - ¼ tsp
    • Green coriander – 2-3 tbsp (finely chopped)
    Instructions
    1. Rinse the potatoes thoroughly with water and allow the potatoes to dry out completely. Peel them using a peeler and place them in a bowl filled with water. Chop them into medium size chunks.
    2. Wash the brinjals thoroughly with water. Drain out the excess water from them and allow them to dry out completely. Remove their stalk and chop them into medium size chunks. Place them in a bowl filled with water.
    3. Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
    4. Wash the tomatoes thoroughly with water, allow them to dry out completely. Now chop the tomatoes into fine pieces.
    5. Place a pan on flame and pour the 2-3 tbsp mustard oil into it. You can take any other cooking oil. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add green chilies, ginger paste, turmeric powder and coriander powder into it. Saute the spices for a while.
    6. Then add chopped potatoes into the spices. Mix everything really well, cover the pan and cook the potatoes for 3-4 minutes on low flame. Check later.
    7. After 6 minutes, remove the lid. Potatoes have turned slightly tender, add brinjals and chopped radish leaves into it followed by salt and red chilly powder. Mix everything really well, pour ¼ cup of water into it. Cover the pan and cook the veggies for 5 minutes on low flame.
    8. minutes are over, stir the sabzi. Cover it again and cook it for 3-4 minutes more. After 4 minutes, remove the lid. Veggies are now cooked aptly, add chopped tomatoes into it and mix it thoroughly. You can add dry mango powder instead of tomatoes. Cover the pan and cook the sabzi for 3-4 minutes more.
    9. minutes later, remove the lid. Sabzi is now cooked completely, add garam masala and green coriander into it. Mix them really well.
    10. Potato eggplant with radish leaves sabzi is now ready to serve, turn off the flame and transfer it to a plate.
    11. Garnish this lip-smacking and mouth-drooling potato eggplant with radish leaves sabzi with green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice. Enjoy!

     

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