12 August 2009

Poori Bhaji

V's Nani (maternal grandmother) made this dish for us in Delhi. It's one of those dishes that reminded me of Gujarati food with a bit of sweet and spice in it - made me feel at home. Even though enjoyed best with puris, V and I opted for healthier naans.
Serves 4

1 1/2 sweet potatoes peeled and chopped into cubes
3 medium eggplants cubed
1 tbsp of panch puran seeds (5 seed mix) - mix equal amounts of onions (nigella) seeds, fenugreek seeds, mustard seeds, fennel seeds and cumin seeds
1 tsp onion seeds
1 tsp fenugreek seeds
1 med. onion chopped
1 heaping tsp of coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder

Heat 2 tbsp of oil and add the seeds (panch puran mix, onion seeds and fenugreek seeds). Toast for 1 min. Add onions with salt and cook until they are bright purple in color, about 5 mins. Add coriander powder, chilli and turmeric. Stir to mix and add 2 tbsp of water so that the spices don't stick. Add eggplant, sweet potatoes, salt to taste and 3-4 tbsp of water. Cover the pot and cook over low flame until sweet potatoes are tender (~10 mins).

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