Potato Brinjal Sabzi

Serves: 2

Ingredients: 

1. Potato - 2 medium sized 

2. Brinjal - 4 small sized

3. Ginger grated - 1 teaspoon

4. Onion - 1 medium sized

5. Coriander powder - 1 tablespoon

6. Pepper powder - 1/2 teaspoon

7. Red chilli powder - 1/2 teaspoon 

8. Green chillies - 1-2

9. Curry leaves - 2-3 sprigs

10. Mustard seeds - 1/2 teaspoon

11. Oil - 3 teaspoon

12. Salt to taste

Method:

1. Wash and peel the potatoes and pressure cook for upto 2 whistles. Cut into small cubes and keep it aside.

2. In a large pan, heat 2 teaspoon of oil and add sliced brinjal. Sprinkle little salt and saute on medium flame for around 10-12 minutes with occasional stirring. 

3. Add grated ginger and slit green chillies and saute for a minute. 

4. Add thinly sliced onion and saute until onions turn translucent. 

5. Add coriander powder, red chilli powder and pepper powder and fry for a minute.

6. Add boiled potatoes and curry leaves. Cover and cook on low flame for 10 minutes.

7. Finally for tempering, heat a small pan and add the remaining teaspoon of oil and splutter seeds and few curry leaves. Transfer the tempering into sabzi.

Serve with chapathi. 

Turnip Greens Stir Fry

Of late I have been trying new varieties of greens in market. I bought the superfood Kale and sauteed with little coconut. Then I tried Swiss Chard and made stir fry and added them to dal.

Now is the turn for Turnip Greens. This is a simple recipe of sauteeing the greens in a Kerala style way. It can be eaten as a side dish for rice.

Turnip Greens

Serves: 2

Ingredients:

1. Turnip Greens - 1 bunch

2. Garlic - 2-3 cloves

3. Coconut - handful grated

4. Mustard seeds - 1/2 teaspoon

5. Oil - 1 teaspoon

6. Salt to taste

Method:

1. Wash and finely chop the greens.

2. Heat a teaspoon of oil in a large pan and splutter mustard seeds.

3. Add crushed garlic and chopped greens. 

4. Add salt to taste and mix well. Saute for 4-5 minutes and turn off the heat.

5. Add grated coconut and mix well. Serve as a side dish for rice.