Eggplant and potato curry is very popular in Indian kitchens. There are many traditional ways to make it, but today we will tell you a new and delicious way, which will make your curry even more amazing. Spices have been used in a balanced way in this recipe, which will make it even more special. So let's know how to make this delicious eggplant-potato curry.
Material:
– Brinjal: 2 medium size
– Potatoes: 2 medium size
– Tomatoes: 2 large (chopped)
– Onion: 1 large (finely chopped)
– Garlic: 4-5 cloves (crushed)
– Green chillies: 2 (finely chopped)
– Turmeric powder: 1/2 teaspoon
– Coriander powder: 1 teaspoon
– Cumin powder: 1/2 teaspoon
– Garam masala: 1/2 tsp
– Red chili powder: 1/2 teaspoon
– Salt: to taste
– Oil: 2 tablespoons
– Green coriander: for garnishing
Method of Preparation:
1. Preparation of vegetables: First of all wash the brinjal and potatoes thoroughly. Cut the brinjal and potatoes into small pieces. After cutting the brinjal, put it in water so that it does not turn black.
2. Prepare the Tadka: Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle. Then add finely chopped onions and fry them until golden brown.
3. Add spices: After the onion is fried, add chopped green chilies and garlic and fry for a few seconds. Now add tomatoes and cook until the tomatoes become soft. Now add turmeric, coriander powder, cumin powder, red chili powder and mix well.
4. Cook the vegetable: Once the spices are roasted, add the chopped potatoes and cover and cook for some time so that the potatoes become a little soft. Now add the brinjal and cover and cook on medium flame. Keep stirring in between so that the vegetable does not burn.
5. Final spices and garnishing: When both potatoes and brinjals are cooked well, add salt and garam masala and mix well. Now cook the vegetable for another minute and turn off the gas. Garnish with green coriander.
How to serve:
Serve this delicious brinjal-potato curry with hot rotis, parathas or puris. This curry also tastes great with curd or raita.
If you want, you can also add a little dry mango powder or lemon juice to it, which will add a little sourness to it. Cutting the brinjals and putting them in water prevents them from turning black and their color remains beautiful. So enhance the taste of your food with this new and easy way of making brinjal-potato curry!
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