Padhimmgpam Vegetables Recipe

Prep and par-cook potatoes and eggplant

Cut eggplant and potatoes into 1" and 3/4" cubes respectively. Sprinkle a little salt over the eggplant and set aside 10 minutes, then pat dry. Parboil the potatoes in boiling salted water for 6–8 minutes until just tender but holding shape; drain and set aside. Alternatively, you can roast potatoes in a 425°F / 220°C oven for 20 minutes until just tender.

If you prefer, sauté eggplant separately in 1 tablespoon oil over medium-high heat until golden and softened (5–7 minutes). Set aside with potatoes.

Heat 3 tablespoons vegetable oil in a large heavy skillet or kadai over medium heat until shimmering. Add mustard seeds and cumin seeds. When they begin to pop (about 30 seconds), add a pinch of asafoetida.

Add the finely chopped onion and sauté 5–7 minutes until translucent and starting to brown at the edges.

Stir in the minced garlic, ginger and sliced green chilies. Cook 1–2 minutes until fragrant but not burnt.

Add turmeric, ground coriander, red chili powder and 1 teaspoon salt. Stir the spices into the onion mixture and cook 30–45 seconds to bloom the flavors.

Add chopped tomatoes to the pan and cook 4–6 minutes, breaking them down with the back of a spoon until they soften and release juices.

Pour in 1 cup water, stir, cover partially, and simmer for 5 minutes to form a light gravy.

Add the par-cooked potatoes, eggplant (if pre-sautéed), carrot slices, green bell pepper pieces and frozen peas to the tomato-spice mixture. Stir gently to coat all pieces with the gravy.

Season with remaining 1/2 teaspoon salt (adjust to taste). Cover and simmer on low for 8–10 minutes until all vegetables are tender and flavors have melded. Stir once or twice to prevent sticking; if the pan looks dry, add up to an additional 1/4 cup water.

Sprinkle garam masala and kasuri methi (if using) over the vegetables, stir gently, and cook 1 minute to blend.

Turn off heat and stir in lemon juice and chopped cilantro. Taste and adjust salt or lemon as needed.

Serve hot with rice, roti or flatbread.