Posts Tagged ‘frozen vegetables’

If you’ve got potatoes, green beans, and eggplant…

Apologies once again for the ridiculous lapse in posting.  It’s not that I haven’t been cooking, I’ve just been busy putting together term paper research, outlines, etc.  I have, however, totally remembered to take pictures of this food I haven’t blogged about all this time. So get ready for this:

These two dishes were actually made on two consecutive nights, but since I cook for an army and always have leftovers, the second night meant MORE variety on my dinner plate. Hooray!

Dish #1: A rather simple dish of spiced up, roasted potatoes and green beans

  • 1-2 tbsp (or as much as you’d like) Olive Oil
  • Salt
  • Chili powder – My mom blends her own, but you can also buy it in the spice section of any major grocery store.
  • Turmeric
  • Mustard seeds
  • Cumin seeds
  • Urad Dahl
  • 1 large potato, chopped in cubes
  • Equivalent volume of green beans. I used the frozen cut green beans in this one, because I always have a variety of frozen vegetables on hand. If the supermarket allows, you can use fresh green beans and  cut them into thirds or quarters.
  • Cilantro, for garnish
  1. Heat olive oil on a pan and add the mustard seeds, urad dahl and cumin. When the mustard seeds start popping add the potatoes and make sure to coat them evenly in the oil.
  2. When the potatoes are 1/3 of the way cooked (you can tell by the color of the potatoes),  add the green beans.
  3. potatoes

  4. Add turmeric and salt (approx. 1/4 tsp of each)
  5. Cook on medium heat until the potatoes are fully cooked. By this time, the green beans will be cooked too.
  6. Add chili powder, salt to taste and mix thoroughly.

cooked

Dish #2: Eggplant Curry, more commonly known in India as Baingan Bharta, altered from this recipe.

  • 1 large eggplant, chopped in cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced in semicircles
  • 1 tablespoon ginger garlic paste (Or 1.5 tsp of ginger paste and 1.5 tsp of garlic paste)
  • 1 tablespoon curry powder
  • 1 large tomato, diced
  • 1 cup plain yogurt
  • 1 fresh jalapeño pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped
  1. Heat oil in a medium saucepan over medium heat.
  2. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  3. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute.
  4. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt.
  5. Cover, and cook 10 minutes over high heat.
  6. Remove cover, reduce heat to low, and continue cooking about 5 minutes, or until eggplant is fully cooked.
  7. Garnish with cilantro to serve

dinnnerhs

As always, dinner was served with two chapathis, instead of rice for two reasons. First, my mom made me a bunch of delicious chapathis and I’ll take every opportunity to eat them, and second, I like chapathis better than rice. Of course, these two dishes can be eaten with rice. I recommend Basmati rice or a long-grain rice.

Enjoy!

%d bloggers like this: