Saunfwale Aloo Baingan

This recipe is from Tarla Dalal's Swadisht Subzian cookbook. Sometime in 2005, I was so bored that internet was my only source of recreation in Port Said, Egypt apart from watching the convoy crossing the Suez canal from my balcony every morning and evening. My husband worked 12 hour shifts then and with having to cross the Suez on two ferries, he was away almost 15 hours.

I was hooked on to the internet and most of the music websites and cookery websites were in my favourites. I made a membership for Tarla Dalal.com then. I received two wonderful books free with the membership. This particular book deals with cuisines from most parts of India. She has a small note to each recipe which tempts you to try them.

I had first cooked this vegetable side dish following the book. Then I switched to the microwave cooking when I was sure that works well. So I am today posting the microwave version of a very delectable dish that goes well with rotis, dhal chawal and phulkas.

Ingredients:

1 cup potatoes peeled and cut in thick slices

1 cup brinjals cut in thick rounded slices

1/2 cup onions sliced thickly

2 teaspoons ginger-garlic paste/ alternatively grate both ginger and garlic

Salt to taste

1/2 teaspoon chili powder

1/4 teaspoon turmeric powder

For tempering:

1 tablespoon oil

1/2 teaspoon cumin seeds

For garnish:

1 teaspoon fresh coriander leaves chopped finely

For the touch of North Indian flavour:

1 tablespoon whole coriander seeds

1 tablespoon fennel seeds

Method:

Keep both the cut slices of vegetables separately in bowls of cold water until use.

In a flat micro proof dish, take the fennel seeds and microwave on high for 1 minute.

Similarly microwave the coriander seeds on high for 2 minutes and on medium for a further 30 seconds.

Cool both and powder them.

Heat cooking oil in a microwave bowl for 30 seconds on high. Add the cumin seeds and again allow it to crackle on high micropower for 1 minute.

To this add the ginger garlic paste or the grated ginger and garlic, turmeric powder and chili powder. Add the sliced onions, mixing well in the oil. Return to microwave cooking, uncovered on high power for 4 minutes allowing the onions to brown.

Once done, drain the potaoes and add them to the above. Sprinkle 1 tablespoon water. Cover and cook on high micropower for 4 minutes. Allow a standing time of further 4 minutes.

Take the bowl out and add drained brinjal. Return to microwave. Cook covered for 3 minutes.

Open and add the salt and the roasted powder. Give a toss to mix them. Put back in the microwave on medium power, cook without lid for 3 minutes.

You may increase the time if the brinjals are not tender. But do take care not to turn them too soft.

Remove and garnish with coriander leaves. A very flavoursome side dish is ready to be served hot.

This dish is being sent to Srivalli's MEC Event happening this month @ Suma's Veggie Platter with Fresh Produce

and to

Sunita's Think spice being hosted by Priya with Coriander seeds.