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The dish of potato and brinjal or mongodi and potato is very tasty.
Today we are going to make the dish of potato, brinjal and mongodi.
This sabzi is very tasty.
So come, let’s prepare the sabzi.
Brinjal (Baingan) - 1 or 400 grams (You can take any variety of brinjal, big or small)
You can decrease the quantity of brinjal as per your choice.
Potato (aloo) - 3 or 250 grams (Peeled and washed in water)
Moong dal mongodi - ½ cup or 100 gram
Tomato (Tamatar) - 3 (grounded)
Green chilli (Hari mirch) - 2 (Grind coarsely)
Mustard oil (Sarson) - 2 to 3 tbsp
Coriander leaves (Hara dhaniya) - 3 to 4 tbsp (Finely chopped)
Asafetida (Hing) - 1 pinch
Cumin seeds (Jeera) - ½ tsp
Ginger paste (Adrak) - 1 tsp
Garam masala - ¼ tsp
Red chilli powder (Lal mirch powder) - ¼ tsp
Turmeric powder (Haldi powder) - ¼ tsp
Coriander powder (Dhaniya powder) - 1.5 tsp
Salt (Namak) - less than 1.5 tsp or as per taste
To make this dish, first we’ll break the mongodi.
Divide each mongodi into 2-3 pieces, so that they are roasted easily.
They will break easily.
Break it this way and put it in another bowl.
Our mangodi is ready.
Wash the brinjal and cut it into pieces.
After cutting the brinjal put it in water, otherwise it will get black.
Add the brinjal pieces to the bowl having water.
Our brinjal is cut.
Now let us cut the potatoes.
Our vegetables are cut.
Heat a pan and add oil to it.
Add the mongodi pieces to the wok and roast them on medium flame till they are a little brown in colour.
Our mongodi is now golden brown in colour.
Add ½ cup water to it.
Add the potato and brinjal pieces to it.
Add salt as well.
Mix it well.
Cover it and let it cook for 5 minutes.
Then check.
5 minutes are over, let’s check the dish.
Stir it.
The water in the dish is still visible.
Our dish is not ready yet.
So cover the wok and let us cook the dish for some more time.
Cook it for another 5 minutes on low flame. Keep stirring and checking in between.
Till the time our sabzi is being cooked, let’s prepare a masala.
Add oil to a pan.
Dishes made in mustard oil taste delicious especially during winter's.
Mustard oil keeps the body warm.
But you can make the sabzi in any cooking oil of your choice.
Once the oil is hot, add cumin seeds and asafetida to it.
Once the cumin seeds are roasted, add ginger paste, turmeric powder and coriander powder.
Now add the paste of tomato and green chilli as well.
Add red chilli powder and the leftover salt.
Mix it well.
Fry the masala till it appears greasy and the oil separates from it.
Keep stirring continuously on medium flame.
Check the sabzi as well.
Keep stirring it after every 4-5 minutes.
Stir it once again.
Our sabzi has become a little soft.
Let’s add some more water to it.
Cover and let it cook for another 5 minutes.
Then check.
Check the dish.
We can press the potato piece and mongodi this way and check if our dish is ready.
It took us 20 minutes to prepare the dish.
Our masala is also prepared.
Add 1 cup water to the masala as we are preparing a gravy rich sabzi.
So add 1 cup water to it.
Let it boil.
Add garam masala and mix well.
Now we will add the vegetables to the masala and mix it thoroughly.
Add coriander leaves on the top.
Mix it properly.
Cover the dish and cook for 4-5 minutes so that all the spices are mixed properly.
We get a good fragrance from it.
Our dish is now ready.
This dish is very tasty.
Take out the dish in a bowl.
Garnish the dish with coriander leaves.
This quantity is sufficient for 4-5 members of the family.
Enjoy eating the dish of potato, brinjal and mongodi along with chapati, paratha, naan or rice.
Try this recipe at home and share your experiences with us at Nishamadhulika.com.
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