Sweet Potato - Brinjal/Egg Plant/badanekai/Kattarikai and tomato curry is sweet and spicy curry.
NO Onion or No Garlic is added in this " Sweet Potato - Brinjal - Tomato Curry".
It goes well with almost all main dishes. Good to have with plain rice, chapatis, pooris and all types of rotis. Adding sweet potato adds to the sweet taste and helps the curry to be thick.
I have used small brinjals/badanekai, tomatoes, capsicum and sweet potato. Added some home made rasam powder and very little urid dal powder. (Roasted and powdered).
Brinjal lovers always love to have brinjals cooked in different ways. It is for the brinjal lovers. It suits to all age group and goes well with any main dish as I said it earlier.
No Onion or No Garlic is used in this " Sweet Potato - Brinjal - Tomato Curry"
Brinjals/Egg Plants/Badane Kai/ : 4 to 5
Capsicum : 1
Tomatoes : 2 to 3 (Medium size)
Sweet potato : 1 Big one
Fresh spice powder : 2 Teaspoons
Green chilly : 2
For seasoning :
Mustrd seeds : 1/2 Teaspoon
Methi seeds : 4 to 5 seeds
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1 Tablespoon
To Add :
Ginger : Grated : 1 Teaspoon
Coriander Leaves : 2 Tablespoons
Sambar powder : 2 Teaspoons
2. Wash and cut capsicum and tomatoes in to small pieces. (Remove the seeds from both the veggies before cutting).
3. Wash and slit green chilly, remove the outer layer of ginger wash it and then grate it.
4.Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and methi seeds.Let mustard seeds splutter. Add jeera and green chilly.
4. Add curry leaves and ingh. Fry for a little. Add cut brinjal and fry for 2 minutes.
5. Add cut tomatoes, capsicum and fry nicely. Add turmeric powder and little water. (1/2 Cup).
6. Cook for 2 to 3 minutes. Add cooked sweet potato pieces and stir nicely.
7. Add sambar/rasam powder. Mix it well. Let it cook for a minute.
8.Shift the ready " Sweet Potato- Brinjal - Tomato curry to a serving dish.
9. Add cut curry leaves and serve the dish with your choice of main dish you have prepared.
Time : 20 Minutes
Serves : 3 to 4
Home made Sambar powder :
1/4 Teaspoon methi seeds/Fenugrik seeds
2 Tablespoons of coriander seeds :
1/2 Teaspoon of jeera/cumin seeds
4 to 5 Red chilly
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Dry roast the ingredients one by one on low flame and dry grind it once it is cooled. ( 1 Time use).
NO Onion or No Garlic is added in this " Sweet Potato - Brinjal - Tomato Curry".
It goes well with almost all main dishes. Good to have with plain rice, chapatis, pooris and all types of rotis. Adding sweet potato adds to the sweet taste and helps the curry to be thick.
I have used small brinjals/badanekai, tomatoes, capsicum and sweet potato. Added some home made rasam powder and very little urid dal powder. (Roasted and powdered).
Brinjal lovers always love to have brinjals cooked in different ways. It is for the brinjal lovers. It suits to all age group and goes well with any main dish as I said it earlier.
No Onion or No Garlic is used in this " Sweet Potato - Brinjal - Tomato Curry"
Things Needed :
To Cook :Brinjals/Egg Plants/Badane Kai/ : 4 to 5
Capsicum : 1
Tomatoes : 2 to 3 (Medium size)
Sweet potato : 1 Big one
Fresh spice powder : 2 Teaspoons
Green chilly : 2
For seasoning :
Mustrd seeds : 1/2 Teaspoon
Methi seeds : 4 to 5 seeds
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1 Tablespoon
To Add :
Ginger : Grated : 1 Teaspoon
Coriander Leaves : 2 Tablespoons
Sambar powder : 2 Teaspoons
Method :
1. Wash and cut brinjals and put it in a big bowl of water. . Pressure cook sweet potato and remove its outer skin once it is cooled. Keep the sweet potato aside. Cut cooked sweet potato into small pieces.2. Wash and cut capsicum and tomatoes in to small pieces. (Remove the seeds from both the veggies before cutting).
3. Wash and slit green chilly, remove the outer layer of ginger wash it and then grate it.
4.Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and methi seeds.Let mustard seeds splutter. Add jeera and green chilly.
4. Add curry leaves and ingh. Fry for a little. Add cut brinjal and fry for 2 minutes.
5. Add cut tomatoes, capsicum and fry nicely. Add turmeric powder and little water. (1/2 Cup).
6. Cook for 2 to 3 minutes. Add cooked sweet potato pieces and stir nicely.
7. Add sambar/rasam powder. Mix it well. Let it cook for a minute.
8.Shift the ready " Sweet Potato- Brinjal - Tomato curry to a serving dish.
9. Add cut curry leaves and serve the dish with your choice of main dish you have prepared.
Note :
Add 1/2 Cup of water and cook all the vegetables till soft. Adding sweet potato adds sweet taste to the curry. Adding jaggery is optional. I have used home made Sambar Powder. Choice of Sambar powder is optional. Use of coconut is optional. I did not add. Adding any other spice instead of sambar powder is optional. Use of fresh sambar powder adds to the taste. Use of onions and garlic is optional. Fry them and then add brinjal and other veggies.Time : 20 Minutes
Serves : 3 to 4
Home made Sambar powder :
1/4 Teaspoon methi seeds/Fenugrik seeds
2 Tablespoons of coriander seeds :
1/2 Teaspoon of jeera/cumin seeds
4 to 5 Red chilly
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Dry roast the ingredients one by one on low flame and dry grind it once it is cooled. ( 1 Time use).
