Ingredients
Baigan Sem
Tomatoes Potatoes
Soya leaves Methi Leaves
Turmeric powder Garlic
Red Chilis Red chili powder
Methi whole Dhania powder
Mustard oil Salt
Preparing the vegetables
1. Select the long thick variety of baigans for this dish.
2. Cut the baigans length-wise into two. Cut them further about an
inch long.
3. Remove the ribs from the sides of the sem and cut them about
½ inch long.
4. Peel medium size potatoes and cut them into 6 to 8 pieces.
5. Cut medium size tomatoes into 6 to 8 pieces.
6. Wash soya and methi leaves and chop finely.
Cooking the vegetable
1. Put a kadai or a deep frying pan on medium fire.
2. Put 2 spoonful of oil in the kadai and heat.
3. When the oil is heated put methi whole, hand break the red
chilies and put them into the oil and fry till crackles.
4. Add potatoes, baigan, sem .
5. Add turmeric powder, dhania powder, red chili powder and salt and cook till half done.
7. Add tomatoes, soya leaves and methi leaves.
8. Cook till the potatoes become soft
The sabji is ready to be served. It goes well with puris, crisp plain parathas and rice.