Aubergine and White Radish Dry Curry
Baingan (Brinjal) Mooli ki Sabji (Bhaji)
This is a nice dish for people who love the flavour of mooli radish. My mother-in-law used to make it often. It can be made with mooli alone, in which case use double the amount of mooli.
Serves 4
Ingredients
- 250 gm. aubergines
- 250 gm. mooli radishes
- 1 onion, peeled and sliced thinly
- 1/2 inch piece ginger, peeled and finely shredded
- 1 green chilli, finely chopped or slit lengthways
- 1 large tomato, chopped into 1-2 inch pieces or 1 cup tinned tomatoes or 1 tbsp. tamarind paste
- 2 tbsp. cooking oil (mustard oil is good for this recipe)
- 1 tsp. carom seeds or mustard seeds or Panch Pooran, Indian Five Spice Mix
- A pinch of asafoetida powder or hing/hing
- 1 1/2 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. chilli powder (to taste)
- 1 1/2 tsp. salt (adjust to taste)
- 1/2 tsp. Garam Masala
- 1/2 tsp. dry mango powder or amchoor. 1/2 tbsp. lemon juice can be used instead of mango powder
- 1 tbsp. chopped coriander leaves
- 1 tbsp. mango pickle in oil, mashed (optional)
Instructions
- Cut aubergines into 3 inch or 7-8 cm pieces. If fresh, leave the stalk in. Small ones should be halved or quartered. Aubergines should be kept in water until last minute, this will stop them from turning black.
- Peel and cut mooli into 2 inch or 5-6 cm. pieces.
- Heat oil in a wok or karahi.
- Add carom seeds and asafoetida powder and wait for seeds to splutter.
- Add onion and ginger and fry until lightly browned.
- Drain and add tomatoes/tamarind and all the spices, except garam masala and mango powder and stir fry until oil begins to come off the edges.
- Add Mooli and Baingan and stir-fry, until vegetables are well coated with spices. Stir in salt.
- Lower the heat to low-medium, cover and cook until tender, stirring from time to time. If the heat is low and the vegetables are fresh, no additional water is required. If necessary, add 1-2 tbsp. water.
- Adjust salt/chillies after tasting and dry off excessive water on high heat.
- Garnish with coriander leaves.
- Add tomatoes, garam masala and mango powder or lemon juice. Mix well and turn the heat off.
- Stir in coriander leaves.
- Serve hot with dal and Chapatti or Roti or Phulka 1, Indian Flat Bread or Paratha, Plain.
Notes
- When using mustard seeds, remember to keep the lid on during the 'spluttering' process or they will get into far corners of your kitchen!
- Instead of adding mango powder(amchoor) at the end, try adding 1 tsp. of mango pickle in oil, mashed. It is delicious!