ALOO BAIGAN CURRY ( Brinjal and Potato Curry )

Brinjals and potatoes cooked in a tangy yogurt gravy with Chettinad masala. This tastes so good with plain rice, dosas, appams, parathas, puris... anything.I am sure you will love it.

Ingredients:

Brinjals / eggplants ... 8-10 (baby brinjals )

Potatoes ............. 1 large 

Onion .... 1 small

Boiled onion paste ... 2 tbsps 

Tomato puree .. 2 tbsps

Yogurt ............ 1/2 cup

Chettinad masala .... 1 tbsp (see the recipe -HERE )

Garlic ...... 1 tsp

Turmeric powder ... 1/4 tsp

Coriander powder .. 1 tsp

Red chilli powder .. 1/2 tsp 

Salt .... to taste

Oil .... to fry the vegetables and 2 tbsps for cooking.

Corinader leaves .. for garnishing.

For tempering:

Mustard seeds ... 1 tsp

Dry red chillies .. 2-3 broken

Curry leaves .... few

Method:

1. Peel and cut the potatoes into wedges. Leave them in salt water for a while.

2. Split the baby brinjals into four with or without the stem and put them in the salt water too.

3. Heat oil in a pan anfd fry the potatoes and brinjals separately. Set aside.

4. Make the onion paste by boiling the onion chunks in a little water and then grind them after cooled.

5. Slice the smaller onion (about handful )

6. Now place the cooking pan on the gas and take 2 tbsps oil.

7. When it gets hot add the tempering ingredients. After they crackle, tip in the sliced onion and garlic. Saute for half a minute.

8. Now add the boiled tomato paste and saute for a minute.

9. Add the tomato puree, salt and the spice powders.

10. Finally add the churned / blended yogurt and the fried vegetables.

11. Add 2 cups water (add one cup if you need a dry version )

12. Simmer for 2-3  minutes. Garnish with coriander leaves.

Note: You can make the curry even without frying the vegetables but this one tastes better.

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