National Potato Week

National Potato Week takes place from 1-7 October this year; as it is the start of the main season for crop harvest.

Potatoes are a personal favourite of mine too, but need to watch how I have them though.

Potatoes are good for you when had in small portions as they are starchy. It is often not the potato itself that makes the dish calorie dense but the way of cooking!

 Potatoes contain high-fibre and high-potassium and a great combination when mixed with other vegetables.

Keeping in the theme of National Potato week, here is a traditional Indian recipe cooked with potato, aubergines, drumstick vegetable (glad I found them) and peas. 

This recipe has been handed down from my grand mom to my mom and ten to me. It is a simple,easy and one pot dish which is made very often in Indian homes.

The summer that never really felt as one, is now over! I can feel the cold and the wind of autumn and thus remembered this dish as we used to have it more often in winters. It has a lovely broth to it which is served piping hot and keeps the body warm.






Recipe for Potato (Star of the week) with aubergines, drumsticks (you can make this without drumsticks also) and green peas.

Ingredients

Serves 3

1 teaspoon cooking oil

3 medium potato, cut into halves

1 medium aubergine

1 cup of green peas 

500 gm drumsticks (used Taj Drumsticks)

3 medium tomatoes, chopped

 1 green chilly, sliced

1 teaspoons whole cumin seeds

A generous handful of fresh coriander (cilantro), chopped

11/2  teaspoon of red chilly powder
11/2  teaspoon of coriander-cumin powder

1/2  teaspoon turmeric powder

About 1 teaspoon salt

Cooking Method

Heat the oil in a wide pot over a medium flame. When hot, add whole cumin and green chillies.

Add potatoes, drumstick and green peas and let it dry cook. Do not add aubergine at this stage as it then becomes too soft and mushy. 

Add chopped tomatoes and fry for a couple of minutes with some juiciness left.

Now add the aubergine.

Mix thoroughly and let it cook in a covered pan under the steam. After 5 minutes add 2 glasses of water and cook in closed pan.

 Garnish with fresh coriander and that is you done!

To complete your meal serve with rice-lentil combination. I made my rice with red gram lentil. 

It is a nutritionally complete meal as it has different vegetables, starch from potato and rice and protein from the lentil. 

It was so tasty and filling!


After an hour while writing the post had grapes and pineapple.

A lovely and well spent evening after work- tasty and well balanced meal-sharing it with all of you there- and fresh fruits to add a topping to a nice experience!