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PrintPOTATO AND EGGPLANT CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a kadhai (wok) and deep-fry the brinjals till they turn crisp and golden. Remove and drain on absorbent paper.
- In the same oil, deep-fry potatoes till they are crisp and golden. Remove and drain on absorbent paper. Set aside.
- Heat sesame oil in a frying pan and add mustard seeds and when they crackle, add fenugreek seeds and curry leaves.
- Then add onions and sauté till they are translucent. Mix tomato and sauté till soft.
- Then add chili powder, turmeric powder, coriander powder, cumin powder and tamarind pulp along with some water and cook by stirring for 2 minutes.
- Now add fried brinjals and potatoes in the curry and mash the brinjals lightly.
- Cook for 3 minutes, and then mix in groundnut paste, sesame paste and sufficient salt, and cook till the gravy thickens.
- Transfer to a bowl and garnish with coriander leaves.
- Serve hot with rotis.
INGREDIENTS
- 6 baby brinjals, slit crosswise
- 6 baby potatoes, boiled and peeled
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds (methi dana)
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 2 teaspoons red chili powder
- ½ teaspoon turmeric powder
- 2 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 tablespoon tamarind pulp
- 2 teaspoons roasted groundnut paste
- 1 tablespoon roasted sesame paste
- 1 small sprig fresh curry leaves
- 2 tablespoon coriander leaves, finely chopped
- 3 tablespoons IDHAYAM sesame oil
- IDHAYAM MANTRA Peanut Oil for deep-frying
- Salt to taste
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