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