Edam Khudar Yemeni (Sana’a Hawaij-Spiced Potato, Zucchini, Eggplant & Okra Claypot) – Authentic Yemen Recipe

Ingredients for Edam Khudar Yemeni (Sana’a Hawaij-Spiced Potato, Zucchini, Eggplant & Okra Claypot) (4 Servings)

• 1.25 lbs (or 2.5 cups) cubed potatoes, prepped into bite-sized pieces
• 1.5 cups zucchini, washed and trimmed
• 1 cup purple eggplant
• 1 medium onion and 3 cloves garlic, finely minced with Yemeni hawaij (cumin
• 1.5 tbsp traditional Yemen seasoning (coriander, turmeric, cardamom), garlic, fresh cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed potatoes for 5 minutes.
2. Add minced onion, garlic, Yemeni hawaij (cumin, and coriander, turmeric, cardamom), garlic, fresh cilantro, stirring for 2 minutes until deeply aromatic.
3. Add zucchini and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in purple eggplant right before serving warm.