I found this recipe on ‘Indian – 100 Everyday Recipes’ and it was really easy to follow. Have tried it a couple of times already with slight variations in the consistency of the gravy. If you dilute the curry a bit you can even have it along with rice or with idlies! (tastes like a different version of sambhar) If you intend to eat it with idlies then you can cut the potatoes into smaller chunks. Hope you enjoy it!
- 350 – 400 grams brinjal / aubergine
- 250 grams potatoes
- 1 medium sized onion finely chopped
- 1 inch piece ginger grated or finely chopped
- 1-2 small green chillies finely chopped (de seed if you wish)
- 1/2 teaspoon mustard
- 1/2 teaspoon nigella seeds (kalonji)
- 1/2 teaspoon fennel seeds (saunf)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 tablespoon tomato puree
- 1/2 teaspoon garam masala powder
- chopped coriander for garnishing
- 3 tablespoons oil
- salt to taste
2. Boil the potatoes in their skins (you can pressure cook them for 2-3 whistles or more depending on the size). When they are tender, remove from the water and peel and quarter them when they are cool enough to handle
3. Heat oil in a wide based wok/kadhai and toss in the mustard. When they stop spluttering add the kalonji and saunf seeds and fry for a few seconds. Then add the onions, green chillies and ginger and fry till the onions turn golden (but not brown)
4. Next, add the powders – coriander, cumin, turmeric, red chilli powder and reduce the heat so that they dont burn. Fry for 2-3 seconds and then add the tomato puree and mix.
5. Add about 3/4th cup (180ml) of water and the brinjal pieces and salt to taste. The pieces will float on the surface but as they begin to cook they will sink to the bottom. If you need to add more water you can do so later by just sprinkling some.
6. Once the brinjal is almost cooked add the boiled and quartered potatoes and garam masala and continue to cook on a low heat till done.
7. Garnish with chopped coriander and serve hot with rice or chapathis