Brinjal Potato Mixed Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 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 - Sambar 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 and mustard seeds
  • 1/2 tsp - sugar
  • salt to taste
  • 1 tbsp - fresh curd
  • 1 tbsp - oil

How to Make Brinjal Potato Mixed Curry

  • Scrub and wash potato clean, with kitchen scrubber.
  • Do not peel. Chop into 2 long pieces.
  • Chop brinjal also into 2 long thick pieces.
  • Sprinkle a little salt and half turmeric over brinjals.
  • Mix curd, sugar and 1/2 Sambhar Masala and salt to taste.
  • Pour half this mixture over potatoes, and half over brinjals.
  • Cover and keep aside, to marinate for 30 minutes.
  • Heat oil in a heavy pan. Add capsicum, onion, stir fry for 2 minutes.
  • Drain and remove with perforated spoon. Keep aside.
  • Add seeds and asafoetida to remaining oil, add curry leaves.
  • Allow to splutter.
  • Add marinated brinjals, potatoes, stir fry for few seconds.
  • Make a paste of all Masalas and salt in 1/2 cup water.
  • Add to vegetables. Stir and add tomatoes.
  • Saute till excess water evaporates and a thick curry is left.
  • Empty into serving dish, garnish with stir fried capsicum and onions.
  • Top with chopped coriander.
  • Serve hot with Rotis, bread, etc. or even steamed rice.

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