Baigan aloo suwa ki sabzi
Potato Brinjal and Dill stir fry- A simple and delicious curry - a specialty of Uttar Pradesh
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish, Tiffin recipes
Cuisine: Uttar Pradesh Cuisine
Keyword: baigan aloo suva ki sabzi, dill leaves, potao brinjal, vegan recipe
Servings: 6 person
Author: Anjana Chaturvedi
- 500 gms Brinjals / Baingan
- 500 gms Potatoes / Aloo
- 450 gms Spinach / Palak
- 2 cup Dill Leaves/ suwa bhaji/ shepu chopped
- 1/2 cup Green Peas / Hari Matar
- 1 medium size Tomatoes / Tamatar
- 3 Green Chillies / Hari Mirch
- 1.5 inch Ginger / Adrak chopped
- To taste Salt / Namak
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Mango Powder / Amchoor Powder
Tempering/tadka/waghar
- 1/2 tsp Mustard Seeds / Rai *
- 1/4 tsp Fenugreek Seeds / Methidana
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 4 tbsp Mustard Oil / Sarso ka tel
Wash and chop spinach and dill leaves(remove the hard and thick stems of spinach and dill and use the tender ones)
Chop brinjal and potato into medium size pieces.(peeling potato is optional)
Heat oil in a pan and add the tempering/tadka spices and let them crackle on low heat.
Now add chopped potato ,peas, green chilies ,turmeric and salt and mix.
cover with a lid and cook for 2-3 minutes on low heat.
Now add brinjal, tomato, suva, ginger, chili powder, coriander powder and mix.
Cook for 3-4 minutes or till half done.
Now add chopped spinach and mango powder ,mix and cook on medium heat till done
Serve with any paratha ,poori or any Indian bread or Rice