Ingredients: 2 large orange flesh sweet potatoes (cut into batons) 2 purple skin sweet potatoes (cut into cubes) 3 large potatoes (cut into flat discs) 2 medium brinjal (cut into rounds) 1 red pepper (cut in rings) 1 green pepper (julienned) 2 stems curry leaves 1 teaspoon mustard seeds 1 teaspoon Jeeru (Cumin) (cumin) seeds 1 teaspoon kulunji (onion) seeds 1 teaspoon tal (sesame seeds) (sesame) seeds 3 tablespoon oil 250ml plain yoghurt 1 tablespoon crushed garlic Pinch salt Pinch sugar dhania (coriander) (coriander)
Spices: 1 teaspoon salt 1 teaspoon dhana Jeeru (Cumin) powder 1 teaspoon chilli powder ¼ teaspoon turmeric powder (Use these amounts to season brinjal, sweet potatoes, potatoes all separately- I.e. Each veg will have the same amount if spice added to it)
Steam or fry sweet potatoes, potatoes, brinjal. All seperately. Saute peppers till tender. Mix garlic, sugar and salt in yoghurt. Temper all seeds with leaves in oil. Heat oven on grill. Layer down in oven proof dish potatoes, sweet potatoes, green pepper, brinjal and lastly red pepper. Dollop over yoghurt. Spoon over tempered seeds. Place in oven to heat together for few minutes. Garnish with dhania (coriander) and serve.
Note: this all in one side dish is perfect for kurdi kitchri. Replace sweet potatoes with butternut/pumpkin and saute baby spinach leaves and layer into dish.