Brinjal, Brussel Sprouts and Potato Curry

Snow Days - how happy they make DD. DD who generally likes going to school and enjoys learning I hope, is thrilled when they get a snow day. The first signs of a snow flurry she starts wondering if they would have the day off and will her friends have the day off too. As luck would have it there has been a few snow days this month. What is that in the human psyche that yearns for the unexpected deviation from routine? I have to confess the snow days make me happy too, I can have a few more minutes of laziness under the warm blanket - no rush to get DD ready for school, no lunch to pack and wait till the roads are clean for other routines to proceed. The Hindi word "chutti" sums it up pretty aptly, maybe the reason it's also my favourite Hindi word.





On to the recipe, this is one of those dishes that come in handy when you are in a rush and want something quick. Goes well with rice or chappathis. Learned this wonderful dish from mom(ofcourse she did not add the brussel sprouts). Leave the potatoes out if you make this for rice and add a few more cloves of garlic. Pressure Pan/Cooker comes handy.

Brinjal Potato Curry
1. 1 Big Potato chopped to cubes
2. 4 Medium Sized Brinjals chopped fine
3. 4 Brussel Sprouts chopped
4. 2 Medium sized Yellow Onions chopped fine
5. 4-6 garlic cloves chopped
6. 1/2 tbsp sambhar powder / Chilli powder
7. 1 tsp turmeric powder
8. 1 tsp cumin powder
9. 2 tsp corriander powder
10. 1 tbsp of tamarind juice(from a cherry tomato sized tamarind) + 4 tbsp of water
11. seasonings cumin,mustard and curry leaves
12. 1 tsp of oil
13. salt to taste


Method
1. In a pressure pan heat the oil, add the cumin, curry leaves and mustard seeds when the seeds start to pop
2. Add the onions and saute till they start to turn translucent add the chopped garlic and saute for a minute, reduce the heat to just below medium.
3. Add the powders and mix well
4. Add the cut brinjal and brussel sprouts pieces and saute for a few more minutes, add the potatoes saute, add salt, tamarind juice and sprinkle water(not too much water but enough to keep from burning)
5. Close the pressure pan, add the weight and cook for 2 sounds.
6. When it cools mash the brinjals slightly with a back of the spoon.




Curry ready to be served with rice or chappathis.