This is a recipe from my childhood. My sister used to make it for us. I made a lot of it and it works best with this veggie combination. If you are making a small portion of the vegetable then it gets done faster and the need to individually cook each veggie is avoided. What is so special about this vegetable? It has great texture, taste and flavors from the three different types of spices used.The eggplant gets a little mushy and coats itself over the okra and potatoes which are roasted. It has pepper, chili powder and red chillies for the heat. This is a very interesting side dish that pleases everyone as there is something in it for all.
Potato - 2 pounds cut into little fingers
Eggplant / Brinjal - 2 pounds cut into little fingers
Okra/ Bhindi - 2 pounds cut into 1 1/2 inch pieces
Oil - 3 tbsp
Asafoetida Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1/2 tsp
Freshly Crushed Pepper - 1/2 tsp
Dry Red Chillies - 2
Mustard Seeds - 1 tsp
Salt to taste
Cilantro and Curry Leaves - a few for garnish
1. Heat 1 tbsp of oil add okra and roast it. Add salt and chili powder. Remove and place in a bowl.
2. Add 1 tbsp of oil to the pan and then add potatoes, mix cover and cook on medium high, until all sides gets roasted. Add salt and crushed peppers. Remove and add it to the bowl with okra.
3. Add 1 tbsp of oil, asafoetida, red chillies and mustard. When mustard starts to splatter add eggplant and salt. Cook the eggplant.
4. When the eggplant is done add the other 2 vegetables, mix well cover and allow to cook on medium for 4 minutes. Garnish with cilantro and curry leaves and serve with rice or roti on the side.
Note: If you are making small portions. Cook the okra first, add potatoes and then the eggplant. Also add the spices in each step. It creates layers or flavors.