Even though I have a lot of curry recipes already on the blog, somehow my mind always rotates around my sister’s complaint that I don’t have many “serious” recipes. I still fail to understand what she means by it. Hehe… With the last couple of months teaching a lot about the management of time and resources, it has become really important to learn to cook with whatever is available in the pantry. Alhamdulillah, we never faced a situation where we were short on anything. We still could order online and recieve stocks, we could move out and get the grocery we wanted, but I do know of a lot of friends and acquaintances who stayed in complete lockdown areas and had to adjust with whatever they had with them, and with no option of getting in any deliveries.
I never knew that a combination of potatoes and brinjals existed till I found them online. Brinjal is not a vegetable that we love, even though I try to cook with it once in a while. I have found that it gets accepted when mixed with something else, since it tends to blend in and get lost between the ingredients, just like how it is in this aloo baingan. The aloo shines and the baingan simply pushes itself into oblivion, but after giving some textural differences. I pressure cook the potatoes so that the curry comes together very fast. Brinjal doesn’t take much time to cook, even if cut into chunks. so cooking the potatoes before hand makes it a quick fix. Do try it when you run out of ideas or are at loss with these ingredients… Hehe… Just pair it with some bread or frozen flatbreads and you are good to go… 🙂
Aloo Baingan | Potatoes with Brinjal
- 400 gm potatoes
- 400 gm eggplant/ brinjal
- 1 tbsp ghee
- 1 tsp cumin seeds
- A fat pinch of hing
- 1 large onion thinly sliced
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp Kashmiri chilli powder
- 2 to matoes chopped
- Salt and pepper to taste
- 1/4 tsp garam masala powder
- 1 tbsp crushed kasuri methi
- 3 tbsp chopped coriander leaves
- Pressure cook the potatoes for a whistle. Drain, peel and chop into big chunks. It is not necessary that it needs to be cooked completely.
- Chop the brinjal into fairly big slices. Toss in some salt and keep in a colander till use.
- Heat ghee in a saucepan. Splutter the cumin seeds and briefly fry the hing.
- Add the onions and saute till wilted and slightly browned.
- Add the ginger garlic paste and saute for a minute. Add the powders and cook for another minute.
- Add the tomatoes, splash in some water and cook till the tomatoes are completely mashed up and the masala is well cooked. Keeping adding little water if the mixture sticks to the pan.
- Toss in the brinjal and coat well with the masala. Cook till almost done.
- Add the potato chunks and toss well. Season well and cook till completely done.
- Add in the garam masala and kasuri methi and toss well. Switch off. Serve hot with coriander leaves, along with some naan or plain rice.