Aloo Baingan

Brinjal and Potato Masala

I am using Long aubergines like Mediterranean aubergine but that’s no restriction. Also I am using mustard oil as it is very traditional, but again no compulsion. I suggest my cooking guests using any cold press seed oil like sesame or mustard, I love the flavor of coconut oil, and I think taste of light cooking olive oil will go wonderfully well with all Indian Masalas. Use native oil to your region for best flavors and nourishment

Method :

  1. Wash and cut brinjals into quarters / rounds (keep them soaked in water).
  2. Peel and cut potatoes into cubes.
  3. Heat oil. Fry potatoes till a little golden brown color.
  4. Add aubergine. Sprinkle salt and cover the pan.
  5. After 3-4 minutes check the potatoes if they are soft.
  6. Add spring onions, green chillies (tomatoes. Add turmeric, chilli powder, coriander powder.
  7. Cook on a very slow fire, covered, till all vegetables are well coated with a juicy masala.
  8. Stir occasionally to see that the curry does not burn.

The dish can overcook easily, but thatโ€™s its beauty. Some like it when the veggies are soft yet holding the shape.
For achieving a soft consistency sprinkle some water, and the aubergines and tomatoes will start releasing moisture creating a saucy texture to the dish. Although if you do not like that texture, be careful and donโ€™t stir the veggies too many times. Shake the pan–Toss.
Enjoy the dish with chapati or plain white rice — Topped with a tsp of hot Ghee.
Eat Fresh – Live Healthy.

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