Mixed Vegetable Curry with Simple Spices/A Medley of Vegetables

 

Not that every day we like to eat spicy curries. Sometimes a simple dish, with little effort, can make all the difference.

Though this curry does not fall in the category of Shukto, yet it is a mix match of a variety of vegetables.

This can be served for lunch, along with the main dishes. Tastes very good with hot tawa rotis. And if you love porota or luchis, this can go with it. It is very simple and less time taking.

Simple Bangali Jolkhabar -- Porota aar Begun Bhaja/Simple Bengali Tiffin -- Parathas and Fried Eggplant (aubergine)

Sometimes simple things are inviting and appetizing. My sons loved Porotas in their tiffin box, and to compliment the porota there was Begun Bhaja or sometimes Aloo Bhaja. Even carrying tiffin like this to the office for lunch is a good choice.

Porotas, when they are fried on the tawa, give out an aroma that is ‘inviting’ for those who can get the smell but not a share. This I can say from my experience. We lived on the ground floor of a building. The kitchen that was separated by a wall had a small door, was very near the staircase. Whenever I made porotas, those climbing the stairs would say softly to one another how they felt hungry by inhaling the aroma of the porotas that were being fried in my kitchen. I would hear their fading words as they went up step after step. I cannot compel one to believe in what I’ve written, just a passing thought that went into words as I sat to write.

Coming to the Begun Bhaja:

Cut the Begun/Eggplant into slices, neither very thin nor thick either, it’s easy to fry.  See pic.

Rub some salt and turmeric powder onto the body of the pieces.

Next heat some oil in a wok/kadhai and fry them.

Next the porotas:

For this add some oil (to make it khasta/crispy) and salt to the flour. Mix it and then add water to make the dough. Divide the dough into small sections. 

Now roll out the porotas/parathas into triangle shapes. 

Next fry them and its ready to be served with the begun bhaja.

You must be wondering why this simple Jolkhabar spread. Let me release the secret, all because someone who is a learner in her kitchen wanted to know about it. No offence for those who are masters of cooking.

© gouriguha 2013 

Robibarer Porota aar Aloo Tarkarir Jalkhabar – Sunday Breakfast with Paratha and Potato Curry

Sunday, is it really a day of rest? No not at all, I’m speaking on behalf of this Wee Self. Saturday goes into thinking of pushing all the work for Sunday. Saturday, watch a movie on a DVD till late into the night. And then the very Sunday comes, late breakfast...cook, serve and also savour...laundry, shopping for fruits and vegetables, if there’s a programme visit friends and relatives and vice versa. The afternoon lunch has to be very appetising after the late jolkhabar and served not on time for that’s how my Sunday is all about. The plan for a lunch or dinner at some favourite place, can happen, maybe have to drop the plan for some other important reason. Some may think this is all Abol Tabol, no no not the Abol Tabol of Sukumar Ray. Now now now...

...enough of Sunday, come the murmurs. No more Sunday gossip back to work.

The whole preparation of jolkhabar for 4, took about 30-40 minutes.

For the Porota:

2 cups atta. To that add ½ tsp salt and 1tbsp groundnut refined oil. Mix it well. Then add water and make into dough. Keep it aside.

Next:

For the potato curry -

Peel 4 mediun size potatoes. Cut into very small cubes. Wash and keep it. In the meantime heat 1 ½ tsp mustard oil in a wok. Once the smoke rises, throw in 1 ½ tsp of panch phoron and 3 green chillies slit in the middle. The crackle of the panch phoron starts and time to tip in the potatoes and cook for a couple of minutes. Now add ½ tsp haldi powder and ½ tsp red chilli powder and salt (to taste). Stir to mix all the ingredients with the potatoes. Add 2 ½  cups of water and the sugar. Cover and cook till the potatoes are soft to eat with running gravy.

When the potatoes are being cooked, roll out the parathas and fry them. I use groundnut refined oil for frying my parathas.

Serve for everyone and enjoy the breakfast while watching the TV or sitting at the dining table, chit chatting to heart’s content. After all there’s so much to talk to one another...maybe Naram maybe Garam...