Wednesday, June 30, 2010

Brinjal-Potato Curry

  • Egg plants/Brinjal/Vankaya - 4 medium size / 2 long
  • Potatoes – 2 (small) 
  • Onion – 1 small size (finely chopped)
  • Frozen Green peas – a handful
  • Green chillies – 2 or 3 (according to your spice level)
  • Ginger - 1 – inch small piece
  • Grated Coconut - 2 tsp
  • Salt to taste
  • Oil-1 tbsp
  • Kothimeer /fresh coriander /fresh coriander - handful

 Seasoning /Tadka:
  • Cumin seeds/Jeera- 1tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – handful
  • Haldi/Turmeric powder – a pinch


  • Wash the brinjal and potatoes before cooking and
  • Cut the brinjal and potatoes into small pieces and put it in water in a bowl.
  • Grind coarsely green chillies, ginger, grated coconut with salt in a pestle mortar / or in a mixer.
  • Take a pan and add oil to it and bring to heat, once the oil is hot add cumin seeds, mustard seeds curry leaves and haldi and let them pop up.
  • Add chopped onion to it and let them fry till slight pink colour or till they become transparent. 
  • Now add the Potatoes, Brinjal pieces and frozen green peas to it and mix it up well with a spatula, cover them with a lid and cook well. 
  • Once the vegetable becomes soft and well cooked add the green chilly, ginger paste to it, mix it well.
  • Sprinkle few drops of water, so that it may not get stickup to the vessel/pan.
  • Bring the heat to simmer and let it cook covered with a lid for 5 to 7 min. (or) until all the water is evaroparated and the curry becomes thicker.
  • Garnish it with coriander leaves and little grated coconut.
  • Serve it hot with Roti or Plain Rice. 

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