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Brinjal Potato Mixed Curry
Brinjal Potato Mixed Curry
Ingredients
1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. fresh coriander leaves
(finely chopped)
1 stalk curry leaves
1 tsp. sambhar masala
1/2 tsp. dhania
(coriander seed) powder
1/2 tsp. amchoor powder
(dried mango)
1/4 tsp. turmeric
1/4 tsp. red chilli powder
3-4 pinches asafoetida
1/2 tsp. each cumin & mustard seeds
1/2 tsp. sugar
salt to taste
1 tbsp.fresh curds
1 tbsp. oil
Method
Scrub and wash potato clean, with kitchen scrubber. Do not peel.
Chop into 2"
long pieces. Chop brinjal also into 2" long thick pieces. Sprinkle
a little salt and
half turmeric over brinjals.
Mix curds, sugar and 1/2 sambhar masala and salt to taste. Pour
half this
mixture over potatoes, and half over brinjals. Cover and keep aside,
to
marinate for 30 minutes. Heat oil in a heavy pan.
Add capsicum, onion, stir fry for 2 minutes. Drain and remove with
perforated
spoon. Keep aside. Add seeds and asafoetida to remaining oil, add
curry
leaves. Allow to splutter. Add marinated brinjals, potatoes, stir
fry for few
seconds. Make a paste of all masalas and salt in 1/2 cup water.
Add to
vegetables.
Stir and add tomatoes. Saute till excess water evaporates and a
thick curry is
left. Empty into serving dish, garnish with stir fried capsicum
and onions. Top
with chopped coriander. Serve hot with rotis, bread, etc. or even
steamed rice.
Another Brinjal
potato curry here | More Brinjal
recipes
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