Aloo Baingan Sem Phali Sabzi - A winter specialty cooked with coconut, spices and topped with raw garlic 

Winters are blessed with good quality sabzi be it green peas, baingan, Sem Phali (lima beans) and green leafy vegetables. The market is flooded with different varieties of baingan or brinjal be it purple, green, white not to forget the bharte wala baingan as well. In winters - Undhiyo a Gujarati Dish is also frequently cooked. While Undhiyo needs lots of preparation and long process. Today I am going to share one of the specialty of my house which is Aloo Baingan Sem Phali Sabzi. The sabzi can be made in the cooker or can be cooked on a low flame with spices, coconut and topped with chopped raw garlic.  Why add raw garlic on top? Raw garlic gives amazing crunch and taste to the sabzi. Once you start getting green garlic you can also add the same.  But do try adding raw garlic finely chopped and you will surely enjoy it. The recipe below will suffice for the family and can be enjoyed with roti, paratha, bajra Rotla or moong dal khichdi 





Ingredients: 

  • 250 gms baingan (small ones)
  • 300 gms Sem Phali (lima beans) - Clean it properly by removing the outer stem and make small pieces of it 
  • 250 gms Pavta (This looks like a Val, looks similar to sem Phali but you just use the dana and not the cover) 
  • 3 medium size Aloo
  • 1/2 cup grated coconut 
  • 1 tablespoon of dhania jeera powder 
  • 1.5 teaspoon of Kashmiri chili powder 
  • 1/2 teaspoon of haldi
  • 1 teaspoon of garam masala or any sabzi masala 
  • 1/2 cup of chopped dhania 
  • 1/2 cup chopped methi leaves 
  • 6 to 7 garlic cloves 
  • 2 to 3 tablespoon of oil
  • 1/2 teaspoon each of mustard seeds and jeera
  • pinch of Hing 
  • Salt to taste 
  • Water to adjust the consistency 

Recipe:

  • In a thick bottom pan add 2 to 3 tablespoon of oil. We use ground nut oil you can use any oil. 
  • Add 1/2 teaspoon each of mustard seeds and jeera, once it crackles add pinch of Hing
  • Now add all the sabzi - baingan cut into half, small piece of Aloo, Sem Phali, pavta, 1/2 cup of chopped dhania and 1/2 cup chopped methi leaves 
  • Add water around 1 cup, salt and all the spices - 1 tablespoon of dhania jeera powder, 1.5 teaspoon of Kashmiri chili powder, 1/2 teaspoon of haldi and 1 teaspoon of garam masala or any sabzi masala 
  • Cook the sabzi on a low flame. In case you are making it in a cooker then cook it for 3 whistles
  • Once the sabzi is half cooked add grated coconut and water in case needed and mix well and again cook for 10 to 15 mins 
  • Don't add grated coconut before let the sabzi get half cooked and then add it 
  • Finely chop the garlic and once cooked on top of sabzi sprinkle garlic and dhania 
  • Serve hot with roti, paratha, bajra rotla, rice or khichdi 


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