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Brinjal and potato mixed curry Popular

Author : shwetha

Date : 10/28/2005

Rating: Rating 3.4 ( 3.4 ) by 19 users

1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. Fresh coriander leaves finely chopped
1 stalk curry leaves
1 tsp. Sambhar masala
1/2 tsp Dhania (coriander seed) powder
1/2 tsp Amchoor powder (dried mango)
1/4 tsp Turmeric
1/4 tsp Red chilli powder
3-4 pinches asafoetida
1/2 tsp Each cumin & mustard seeds
1/2 tsp sugar
salt to taste
1 tbsp fresh curds
1 tbsp oil

1. Scrub and wash potato clean, with kitchen scrubber.

2. Do not peel. Chop into 2" long pieces.

3. Chop brinjal also into 2" long thick pieces.

4. Sprinkle a little salt and half turmeric over brinjals.

5. Mix curds, sugar and 1/2 sambhar masala and salt to taste.

6. Pour half this mixture over potatoes, and half over brinjals.

7. Cover and keep aside, to marinate for 30 minutes.

8. Heat oil in a heavy pan. Add capsicum, onion, stirfry for 2 minutes.

9. Drain and remove with perforated spoon. Keep aside.

10. Add seedsand asafoetida to remaining oil, add curry leaves.
Allow to splutter.

11. Add marinated brinjals, potatoes, stir fry for few seconds.

12. Make a paste of all masalas and salt in 1/2 cup water.

13. Add to vegetables. Stir and add tomatoes.

14. Saute till excess water evaporates and a thick curry is left.

15. Empty into serving dish, garnish with stirfried capsicum and onions.

16. Top with chopped coriander.

Serve hot with rotis, bread, etc. or even steamed rice.
Making time: 30 minutes (excluding marinating time)
Makes: 2 servings

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