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19 December 2013,08:21 by
J.Sujatha

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POTATO AND EGGPLANT CURRY

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat oil in a kadhai (wok) and deep-fry the brinjals till they turn crisp and golden. Remove and drain on absorbent paper.
  • In the same oil, deep-fry potatoes till they are crisp and golden. Remove and drain on absorbent paper. Set aside.
  • Heat sesame oil in a frying pan and add mustard seeds and when they crackle, add fenugreek seeds and curry leaves.
  • Then add onions and sauté till they are translucent. Mix tomato and sauté till soft.
  • Then add chili powder, turmeric powder, coriander powder, cumin powder and tamarind pulp along with some water and cook by stirring for 2 minutes.
  • Now add fried brinjals and potatoes in the curry and mash the brinjals lightly.
  • Cook for 3 minutes, and then mix in groundnut paste, sesame paste and sufficient salt, and cook till the gravy thickens.
  • Transfer to a bowl and garnish with coriander leaves.
  • Serve hot with rotis.

INGREDIENTS

  • 6 baby brinjals, slit crosswise
  • 6 baby potatoes, boiled and peeled
  • 1 teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds (methi dana)
  • 1 large onion, finely chopped
  • 1 large tomato, finely chopped
  • 2 teaspoons red chili powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 2 tablespoon tamarind pulp
  • 2 teaspoons roasted groundnut paste
  • 1 tablespoon roasted sesame paste
  • 1 small sprig fresh curry leaves
  • 2 tablespoon coriander leaves, finely chopped
  • 3 tablespoons IDHAYAM sesame oil
  • IDHAYAM MANTRA Peanut Oil for deep-frying
  • Salt to taste                      

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