I’m going to show you how to prepare potato curry and fried brinjal today.
If you’ve never prepared fried brinjal and potato curry, I highly recommend giving this dish a try.
I cooked this veggie with homemade spices, and it turned out delicious and simple to prepare.
This veggie is made with fried brinjal and potatoes that are cooked with spices without the addition of sauce.
It may also have gravy added if you’d like, but I like my vegetables to be dry.
Brinjal Potato Onion Garlic Vegetable
4
servings5
minutes10
minutes15
minutesYou should read this post through to the end and follow all the instructions if you want to learn how to make a fried meal of brinjal and potatoes. I’m not sure, but I think you’ll love this recipe if you read it through and give it a try. Why wait? Let’s get started on creating it; you’ll enjoy it and won’t need to ask anybody else again.
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Ingredients
Potato – 2 large
Brinjal – 4
Tomato – 2 (one finely chopped and one cut into long pieces)
Onion – 2 finely chopped
Garlic ginger paste – 1 teaspoon
Fennel powder – 1 tablespoon
Turmeric powder – ⅓ tsp
Coriander powder – ½ tsp
Red chilli powder – ⅓ tsp
Garam masala powder- ⅓ tsp
Green chilli – 2
Coriander leaves – 2 tbsp
Mustard oil – 1 bowl (as required)
Salt – as required
Cumin – 1 tsp
Bay leaf – 1
Kasuri Methi – 1 teaspoon
Directions
- Wash the brinjal well and clean it with a cloth before preparing the curry with potatoes and brinjal. Now chop it into lengthy segments.
- After properly cleaning and peeling the potatoes, cut them into long pieces.
- Now take a pan, heat it over gas and add mustard oil to it. We’ll drop potatoes into the hot oil and season with salt as soon as it’s heated.
- Now fry the cut potatoes on medium to low flame until it becomes slightly golden in color and then take it out in a plate.
- After that, fry the brinjal in the same oil and take it out in a plate.
- Now heat up a bit more mustard oil in the same pan. Add the cumin seeds as soon as the oil is heated. Add the bay leaves as soon as the cumin seeds begin to crackle.
- We will add chopped onions to it as soon as the bay leaves are added, which will help the onion soften a little. We’ll add the garlic and ginger paste to the onion and sauté it once it starts to become a bit mushy.
- The garlic and ginger paste should be fried for a few seconds before finely chopped tomatoes and salt are added.
- Because I had already salted the potatoes a little, proceed with caution while adding salt. Adjust to taste.
- I’m going to add coriander powder, red chilli powder, turmeric powder, and fennel powder when we add spices to it. To ensure the spices don’t burn, we’ll add a little water after we’ve added everything.
- Stir in the spices and cook them well. Next, mix in a small amount of Kasoori Methi. For a few seconds, fry the spices and Kasoori Methi together.
- We’ll add the fried potatoes and brinjals after the oil begins to separate from the spices.
- In order to ensure that the flavour of the spices is thoroughly absorbed into the potatoes and brinjals, combine the potatoes and brinjals with the spices and simmer over low heat for 10 minutes.
- Next, we’ll add long-cut tomatoes and garam masala to it. Then, we’ll cover it and cook it for an additional two minutes before turning off the heat.
- Now that our spicy brinjal potato curry is prepared, we may serve it by mixing in some green coriander.
Notes
- You may also add peanut powder to it if you don’t have fennel powder.
- This vegetable may be prepared with refined oil or mustard oil, although mustard oil enhances the flavour.
- If you don’t already have any, you can prepare some at home and utilise it instead.
Did you make this recipe?
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