Satreh masale ke baigan alu ( Brinjal potato veggie with 17 spices)

This recipe is one of the most amazing recipe if you try it word by word. It is actually very stunning n spicey vegetable mix which surprises the diner. This is a finest combination of brinjal potatoes with rich blend of several spices. 

Ingredients – 

1- 2 Medium brinjals chopped in medium chunks

2- 4 Medium potatoes peeled and chopped in medium chunks

3- 1 Tbsp turmeric powder+4 tbsp dry corriander powder+1 tbsp red chilli powder+ salt according to taste 

4- (Mix all three in a bowl with 1/2 cup water with 2-4 cloves of crushed garlic and keep aside)

5- 2 Green chillies, 2 big tomatoes, 2 Big red onions finely chopped,1/4 cup fresh ginger gratedu

6- 4-6 Tbsp refind oil or desi ghee or mustard oil

7- 1 Tsp methidana (Fenugreek seeds) powder, 1 tsp heeng(Asofoetida),1 tsp black pepper powder,1/2 tsp javitri(mace)  powder, 1/2 tsp saunf(fennel seeds) powder, 2 tsp sonth(Dry ginegr) powder,1 tbsp black cardamom powder, 1 tsp cloves powder, 1 tbsp jeera (Cumin seeds, 1 tbsp shahi jeera (Caraway seeds), 1 tbsp ajwain(Carrom seeds) 

Preparation steps –

1- Heat oil in cooker on high flame than lower the  flame. 

2- One by one put all ingredients of 7 no. point and mix well.Saute for two minutes.

3- Now add all things of 5 no.s point and start sauteeing it very well than cover the cooker with lid. 

4- You need to cook n fry it for 10-15 minutes on lowest flame. 

5- Now add the 3 no. past into it and fry again for 2-3 minutes on low flame.

6- Add chopped brinjal n potatoes to this mix alongwith 1 cup water. Close the cooker lid.

7- On high one whistle and 3-4 whistles on lowest flames. Close the flame. 

8- Garnish it with juliens of fresh ginger and corriander leaves. 

Tastes great with hot chapati(crisp fulka) . 


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