About the Recipe
Try my version of Palita that are quick, healthy and easy to make! Leftovers can be enjoyed by warming it up or by putting it in a sandwich/wrap as well!
Ingredients
2 large Eggplants –1/2 inch thick sliced round
2 Sweet potatoes – ½ inch thick sliced round
1 Potato- ½ inch thick sliced round
Tomatoes – 6 ( diced )
For dry masala:
¼ cup Seseme seeds
2 Tbsp Coconut finely grated
¼ cup Roasted peanuts or walnuts powder (roughly crushed)
2 Tbsp Green garlic or fresh garlic finely chopped
½ inch ginger -grated
½ cup Fresh chopped cilantro leaves
¼ cup coriander powder
1 tsp turmeric powder
¼ tsp asafetida/hing
1 Tbsp roasted Jeera powder
2 Tsp Aamchur powder
1 Tsp red chilly powder
1 Tbsp fenugreek leaves
Preparation
Prep
Slice all vegetables except tomatoes into ½ inch thick slices/ round shape.
Chop 6 tomatoes into small pieces or chop them in the food processor.
Mix all dry masala ingredients in one big bowl with oil and chopped tomatoes.
Marinate vegetables with he mixed dry masala until you prepare either oven or heat pan.
Baking Method:
Preheat oven at 375 F.
Spray oil on an oven-safe baking tray and ensure the side and bottom of the tray are coated with oil.
Place marinated vegetable slices with ½ inch space in between.
Place all remaining masala on top of the slices and around it.
Bake for 25-30 minutes uncovered.
Stovetop Method:
Use this method for bit of a runny texture with light sauce.
Heat a shallow pan and coat it with some oil
Arrange sliced vegetables and mixed masala in the pan and let it cook uncovered for the first 10 minutes.
Cook for 10 more minutes covered.
As soon as Sweet potapoes and potatoes are al dante, it’s done.
Enjoy this simple dish with roti, naan or brown rice and yogurt on the side!