A great dish from Ol’ Madras, in South India.
I have a good friend, Narasimhan, who used to live in Adelaide. He is from Tamil Nadu but resides in Bangalore. When he was in Australia, he would regularly arrive at my place, bearing this curry and a bunch of roses, asking only that I cook some rice and maybe (under his guidance) some payasam. This curry is so easy and so good, or maybe it is the smell of the roses that biases my tastebuds.
Narasimhan, I miss you. Thank you for this recipe, and the tons of roses.
Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in ghee, coconut oil or Indian sesame oil, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables.
You might like to try other Subzi recipes.Try Sweet Potato Subzi with Yoghurt, Sweet and Sour Potato Subzi, Sweet Potato Subzi, and Potato Subzi.
Are you looking for Sweet Potato recipes? Try Roasted Sweet Potato and Fresh Figs, Sweet Potato Subzi, Slighty Sweet and Sour Pumpkin Subzi, and Sweet Potato Vindaloo.
For Spinach dishes, try Spinach Thoran, Mung Dal with Cumin and Spinach, and Stir Fried Spinach with Coconut.
For Eggplant dishes, try Baingan ka Salan, Brinjal Chidambaram Kosthu, Spicy Eggplant Rice, and Grated Coconut Masala Kuzhambu.
Browse all of our Sweet Potato recipes, Spinach recipes and Eggplant recipes. And explore our Indian recipes. Or take some time to check out our Mid Autumn recipe collection.
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