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Wednesday, September 15, 2010

Gujrati Potato, Broccoli n Brinjal Curry

Nowadays, I'm hooked to few things, first and foremost to blogging, then to FB, then to one amazing cookbook on Indian Cuisine by Mridula Baljekar, Manisha Kanani & two more famous cookbook authors with more than 300 mouth-watering recipes. So, nowadays, I'm only cooking from that book. So friends, get ready for some amazing recipes coming here soon. 
Today, I'm posting one vegetarian recipe from this book, which according to authors, belongs to Gujrati Cuisine. But amazingly, I've found that recipe so close to a recipe from Bengali cuisine, which we call Aloo Charchari. Except of few extra ingredients like, curry leaves and fresh coriander leaves, the recipe is exactly the same. Anyway, it was very tasty. The recipe was with only potatoes, but I added some broccoli and brinjal in that. Together, it tasted heaven with some hot chapati.

Ingredients :
Potato : 2(medium)
Broccoli : few florets(cut into small pieces0

Brinjal/aubergine : 1/2 cup (cut into small chunks)

Dry red chilli : 2
Curry leaves : 6-8
Onion : 1(chopped finely)
Green chillies : 2(finely chopped)
Fresh coriander leaves : 1 cup(coarsely chopped)
Asafoetida/hing : 1/4 tsp.
Cumin, mustard, Onion/black cumin & fennel seed : 1/2 tsp. each
Lemon juice : 1/2 tsp.
Turmeric powder : 2 tsp.
Chilli powder : 1-2 tsp.
salt to taste
Oil : 2-3 tblsp.

Method :
  • Cut potatoes in medium size chunks. Boil till they are tender, but not overcooked. Drain and keep aside. Cut broccoli and brinjal into same size as potatoes.
  • Heat 1 tblsp. oil in a pan, add broccoli florets with a pinch of salt. Lower the heat, close with a lid and let it cook. Stir time to time. when broccolis are half tender, add brinjal pieces. Without the lid, stir fry together until they are cooked, but not overcooked. Broccoli cooks very fast. Set aside.
  • Add rests of the oil in the same pan, when hot, add dry red chillies and curry leaves. Wait till red chillies are nearly burnt, add whole seeds(cumin, mustard, onion & fennel seeds), when they start to crackle, add sliced onion, green chillies and coriander leaves. 
  • Wait till onions are soft, add turmeric and chilli powder, fold in boiled potatoes, fried broccoli and brinjal pieces. Add salt. Stir and mix well for 1-2 minutes, then add 1/2 cup of water. Cook over low heat without the lid, when water evaporates, check the seasoning, add lemon juice and mix well. Heat through for few minutes. Remove from heat, can garnish with some extra fresh coriander leaves.
  • Serve hot..........................

This gujrati recipe is going to take part in Flavours of Gujrat event, hosted by Simply.Food

And Only' low oil/low calorie event, hosted by Priya of Mharo Rajasthan's recipes and started by Pari of Foodelicious

Wednesday, September 15, 2010 / by / 11 Comments


  1. Very beautiful combination, never tried adding broccolis with potato and brinjal..looks too tempting..

  2. Ki strange na just ekta-duto ingredients shoriye dile it's our aloo-charchori as you said... Adding broccoli was very innovative here. khete nishchoye khoob bhalo hoyechilo..

    Hamaree Rasoi

  3. sotti dakho ki bhabe sudhu spices die amra sakale narakam tarkari banai. dekhte byapok ar khatta meetha gujrati curry ami sabsamay bhalobasi.

  4. Nice combo..very new to me looks delicious :)

    US Masala

  5. very unique combo dear ...thanks for sharing such a wonderful dish ,got a new recipe with broccoli


  6. I like the combo and addition of lime juice to it. Delish.

  7. lovely and delicious dish..great with Paratha!

  8. Thanks for your sweet word, was really a delish and enjoyed the combo a lot

  9. bah darun healthy dish to...dekhei mone hochhe darun tasty hobe....kicu phuler photo post korechhi dekho bhalo lagbe....

  10. Nice combo!!Lovely collection of beautiful dishes u have .Do drop by when time permits

  11. First time here ..very nice blog !! lovely recipes !! am following ur blog now !! Do drop by mine at


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