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Ingredients
- 1.) cut a small eggplant up into 1 inch chunks and steam it until it was tender. (about 15 minutes)
- 2.) malleted Punjabi Badi pieces until you have about 1/2 cup
- 3.) In a deep skillet, (I used my Karhai) heat 2 Tbs of oil and 2 Tbs of unsalted butter
- 4.) When the oil/butter is hot toss in your crumbled Badi and stir fry them till they turn a bit dark
- 5.) Then add about 3 small yellow squash, zucchini whatever you might have on hand
- 6.) A few very small fingerling potatoes cut into thin slices
- 7.) two whole green serrano chilis
- 8.) 1 one inch piece of cinnamon stick
- Stir it all around till the potato pieces start to turn color and the squash starts to soften a bit then
- 9.) add in your steamed eggplant and
- 10.) Some chopped tomato
- 11.) 2 Tbs of chopped fresh mint
- 12.) 2 Tbs of chopped fresh cilantro
- 13.) 1/2 cup of coconut milk
View Full Recipe at The Colors Of Indian Cooking
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