Brinjal curry

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Peel the potatoes and slice them lengthwise to 1/2 inch thick. Keep them submerged in water until needed.
2. Add 1/4 teaspoon salt to a large bowl of water. Rinse the eggplants, slice them lengthwise to 1 inch thick, and put them in the salted water.
3. Heat the oil in a pan and add the cumin seeds. When they sizzle, add the onions and green chilli, and saute until lightly golden without browning.
4. Add the ginger garlic paste and saute for 30 to 40 seconds without browning.
5. Drain the potatoes and add them to the pan. Stir fry for 3 minutes until slightly translucent. Cover and cook for another 3 to 4 minutes until slightly tender.
6. Drain the eggplants and add them to the pan. Stir fry for 3 minutes until their skin changes colour.
7. Sprinkle in the salt, turmeric, red chilli powder, garam masala and coriander powder, mix gently, and pour in 1/2 cup water. Cover and cook until the potatoes are fully cooked but not mushy.
8. Turn the heat to medium, add the tomato puree and mix well. Fry until the raw smell of the tomatoes disappears.
9. For a semi-dry curry, add 1/4 cup water. For a gravy, add 1 to 1 1/4 cups hot water. Taste and add more salt if needed, then simmer uncovered until the curry thickens.
10. Turn off the heat and garnish with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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