FROM KAMAL’S KITCHEN
Kamal’s Aloo–Baingan–Mooli Sabzi
Potato, brinjal, and radish gently cooked with warming spices, tomatoes, and a fresh coriander finish.
FROM KAMAL’S KITCHEN
How to make it
Take your time. Follow the steps, one at a time.
Cut potato (aloo), brinjal (baingan), and radish (mooli) into small, roughly equal-sized pieces.
Heat mustard oil well in a kadai.
Add green chillies, curry leaves, and a little crushed garlic. Sauté briefly until fragrant.
Add all the chopped aloo, baingan, and mooli and mix well.
Cook on a low flame for about 15–20 minutes, stirring occasionally so the vegetables do not stick.
Add haldi (turmeric), salt, and a little jeera (cumin) powder. Mix thoroughly.
Continue cooking and stirring for another 5 minutes so the spices coat the vegetables nicely.
Chop 2 tomatoes and add them to the kadai. Mix well.
Cook for another 10 minutes, until the tomatoes soften and blend with the vegetables.
Cook for another 5 minutes, stirring gently, until the vegetables are well cooked and slightly roasted.
Sprinkle fresh chopped dhaniya patta (coriander leaves) over the sabzi.
Turn off the heat and serve hot with roti, paratha, or dal-rice.
READY FOR THE TABLE
Aloo, Baingan & Mooli
Serve hot with roti, paratha, or dal-rice. Finish with freshly chopped coriander.
FROM KAMAL’S KITCHEN
