DISH NAME : ALOO BAINGAN MASALA ( POTATO BRINJAL MASALA)

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Description

Aloo baingan masala is a gravy based side dish for chapathy. Aloo is potato, baingan is egg plant/ brinjal/aubergine.

Note

1) Since most Hindus in India do not eat garlic, i've omitted it. You may add garlic paste (1 tsp).
2) To give richness to this curry, curd can be substituted with fresh cream.
3) Mustard oil is heated & then cooled to reduce it's pungency.

Method

1) Cut potatoes & brinjal into wedges.
2) Heat oil to smoking point & put off fire. Let it cool. This is to remove the pungency. Heat again.
3) Add onions and fry till golden brown.
4) Add in ginger & garlic (if adding). Fry.
5) Add in all powders, except dry mango powder, on low heat.
6) Now add in potatoes and stir fry. When almost done, add brinjal and fry till potatoes are golden brown.
7) Add in tomatoes and let it cook to a pulpy consistency.
8) Now add curd, ( if adding cream instead of curd, add only at the end and just heat through).
9) Add in about 4 tbsp water and dry mango powder. Stir well. Let it cook with the lid on for 5 minutes.
10) Just before removing from fire, add corriander leaves.

Serving Suggestions

Serve hot with chapathy.