Jan 10, 2009

Aaloo bengan curry - Potato Eggplant Curry

This is something we had in a restaurant last week. Since we are regular customer for them, he gave me the recipe for this curry. The difference between what he served and what I made was the size of the eggplant. They have used the bigger chinese eggplant, but I used the regular small eggplants. Also he wanted me to add lots of butter, which is not possible in my case. So I used olive oil instead. Here is the recipe.

  1. Egg Plant (Brinjal) - 5
  2. Potato - 3
  3. Onion - 1
  4. Tomato - 2
  5. Turmeric powder - 1/2 tsp
  6. Red chillies powder - 1 tsp
  7. Garam Masala Powder - 1/4 tsp
  8. Salt to taste
  9. Coriander Powder - 1 tsp
For Seasoning_
  1. Oil - 1 tsp
  2. Mustard seeds - 1/2 tsp
  3. cumin seeds - 1/4 tsp
  4. Asafoetida powder - a pinch
  5. Coriander leaves - 1 tbsp
Cut the vegetables evenly. Take a pan, pre heat oil, splutter mustard and cumin seeds, add asafoetida powder, add the onion, fry it for a minute, add tomato, saute for another one minute. Now add potato and egg plant, mix it with onion, add turmeric powder, coriander powder and red chillies powder and salt and mix it with the vegetables. Add water and cover the vegetables. Cook it till it becomes tender. Now add the garam masala powder and mix it well. Leave it in the stove for another 3 to 5 mts. Garnish it with coriander leaves and serve it hot with rice or chapathi.
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