“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
❶ Wash and soak the dal for 15-20 minutes.
❷ In a pressure cooker, add soaked dal and 300ml water, and cook for 3-4 whistles until soft.
❸ In a separate deep pan, heat ghee and add chopped onions, tomatoes, and vegetables of choice (such as carrots, beans, and drumsticks). Sauté until soft.
❹ Add Sambhar Magic Mixx and sauté for a few minutes.
❺ Pour the cooked dal into the pan and mix well.
❻ Add tamarind extract and simmer for 10-15 minutes.
❼ Garnish with freshly chopped coriander.
❽ Serve hot with rice or idli.
Optional: Add a dollop of ghee before serving for enhanced flavor.
Tip: Adjust the consistency with water as per your preference.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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