Aloo-Baigan otherwise known as potato-brinjal curry is one of my favorite vegetarian North Indian side dish....it goes well with Indian flatbread/roti and pulav.
Imagine the chaos at my home....with me down with severe sinusitis coupled with chest infection for 1 1/2 weeks!!!...kids at home....and summer at its highest peak.....
I made this curry before I got sick....we had visited a farm on the outskirts of the city....an organic farm to be precise and got these green fresh organic brinjal from there.
I always love to experiment with my favorite recipes...I love to mix and match my recipes.....I made this curry the same way I make my Pujabi aloo-gobi....but ofcourse with very less oil and believe me I was quite satisfied with the outcome.
You can also make this with the purple brinjal....no rules on that....any brinjal will do....
Brinjal: 500 gms.
Potatoes: 2, cubed..
Jeera: 1/2 tsp.
Onions: 2, sliced.
Ginger: 1 inch, sliced or chopped.
Garlic: 1/2 pod, chopped.
Red tomatoes: 2, chopped.
Kashmiri chilly powder: 2 tsp.
Coriander powder: 2 tsp.
Garam masala: 3/4 tsp.
Turmeric: A fat pinch.
Coriander leaves for garnishing.
Little water to add while sauting the tomatoes and lastly while cooking the aloo and brinjal.
1. Cut the brinjal and potatoes into cubes and keep aside.
2. Heat 2 tbsp of oil in a kadai. Add 1/2 tsp jeera at let is splutter. Add the sliced onion, ginger, and garlic. Let it fry till it becomes brown.
2. Add 2 tsp Kashmiri red chilly powder, 2 tsp coriander powder, 3/4 tsp garam masala powder, and a fat pinch of turmeric.
3. Mix the masala and let it fry till the raw smell goes....about a min or two. (Note that I used very less oil here).
4. Now add the 2 chopped tomatoes.
5. Add little water to the tomatoes so as to let it incorporate nicely to the masala. Add salt.
6. Mix and let it simmer.....simmer...simmer till it is nicely incorporated....and you really need a bit of patience here....to get the result.
7. Add around half a cup of water......taste and check salt.....let it boil and simmer it.
8. Dunk in the potatoes and brinjal.
10. Cover and let it cook for around 5 to 10 min.
11. I love coriander leaves...so I just lavish on them........serve hot with roti or rice.
It's perfect with roti.