A simple and delicious brinjal, potato,spinach and dill leaves curry – a specialty of Uttar Pradesh
Today I am posting a very simple and delicious sabzi which is my favorite winter special recipe.This baigan aloo suva ki sabzi post was lying in my draft from past few months as I forgot to post it . Now summer season is already started but still we get good quality suva in the market so You can still try and enjoy this simple yet flavourful baigan aloo suva ki sabzi.
This baigan aloo suva ki sabzi is a specialty of Uttar Pradesh, it is every day kind of sabzi which is usually made for dinner.This sabzi is also made in all the celebrations and marriage functions in Uttar Pradesh. It is made into a soft mushy type texture which enhance all the flavors in it.You can enjoy this with any Indian bread but it taste awesome with pooris. This sabzi and poori make an awesome combo .This Aloo palak ki sabzi is again a simple yet delicious curry which I cook often during winter season.
Brinjal is my favorite vegetable and I make so many different stir fries and curries with brinjal. Baigan Aloo ki Sabzi , special Vadi Baigan ki Sabzi and everyone’s favorite Bharwa Baigan are few specialties from Uttar Pradesh and are regular in my kitchen.
Do Try this healthy, easy and delicious medley of vegetables and I am sure it will become regular in your kitchen.
baian aloo suwa ki sabzi A simple and delicious brinjal, potato,spinach and dill leaves curry - a specialty of Uttar Pradesh
- CourseSide dish, Tiffin recipes
- CuisineUttar Pradesh Cuisine
- 500gms Brinjal/baigan
- 500gms Potatoes / Aloo
- 450gms Spinach /palak
- 2cup Dill Leaves/ suwa bhaji/ shepuchopped
- 1/2cup Green Peas / Hari Matar
- 1medium size Tomato / Tamatar
- 3 Green chilies/hari mirch
- 1.5inch Ginger / Adrakchopped
- salt to taste
- 1tsp Red chili powder
- 1/2tsp Turmeric Powder / Haldi Powder
- 1tsp Coriander Powder / Dhaniya Powder
- 1tsp Mango Powder / Amchoor Powder
- 1/2tsp Mustard Seeds / Rai *
- 1/4tsp Fenugreek Seeds / Methidana
- 1/2tsp Cumin Seeds / Sabut Jeera
- 1/3tsp Asafoetida / Hing powder
- 4tbsp Mustard Oil / Sarso ka tel
- Wash and chop spinach and dill leaves(remove the hard and thick stems of spinach and dill and use the tender ones)
- Chop brinjal and potato into medium size pieces.(peeling potato is optional)
- Heat oil in a pan and add the tempering/tadka spices and let them crackle on low heat.
- Now add chopped potato ,peas, green chilies ,turmeric and salt and mix. cover with a lid and cook for 2-3 minutes on low heat.
- Now add brinjal, tomato, suva, ginger, chili powder, coriander powder and mix.
- Cook for 3-4 minutes or till half done.
- Now add chopped spinach and mango powder ,mix and cook on medium heat till done
- Serve with any paratha ,poori or any Indian bread or Rice
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