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Smita

Aloo Baingan/Potato Eggplant Curry

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 Medium Potatoes,long thick slices
  • 4 Medium /Small Eggplant /Brinjal/Aubergine,long thick slices
  • 1 Medium Ripe Tomato Chopped
  • 1 Small/medium Chopped Onion
  • 1 Tbsp Ginger Garlic Paste
  • 2 Tbsp Oil ,to cook the curry.
  • Oil for shallow frying the potato slices and eggplant slices till golden.
  • 2 Tbsp Tomato Puree
  • 1 Tbsp Coriander Powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Kashmiri Red Chili Powder
  • ½ Tsp Garam Masala Powder
  • ½ Tsp Fenugreek Seeds
  • 2 Fresh Chilies(Optional)
  • 1 Tbsp Lime Juice
  • 1 Tbsp Chopped Fresh Cilantro
  • 1 Tsp Crushed Fenugreek Leaves(Optional)
  • Salt to taste
  • ½ Cup Water

Method
 

  1. Wash and cut the vegetables. Take a pan or wok. Add the oil and heat it. Fry potato slices and eggplant slices separately till they look golden. Remove onto a plate.
  2. Heat oil in the pan again and add fenugreek seeds and fresh chilies as seasoning.
  3. Saute onion and ginger garlic paste till the smell has gone off and they look transparent or golden.That will take around 5-6 minutes.
  4. Furthermore, add coriander powder, red chili powder, Chopped tomato, and tomato puree along with turmeric powder and salt.
  5. Add water and saute till the spice mix releases the oil. Now add fried potato and eggplant and mix well.
  6. Add dried fenugreek leaves and lime juice. Mix well once again and add a little bit of water if you need it a little more liquidy.
  7. Garnish with some fresh cilantro. Serve with rice or roti and enjoy!!!
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