Wednesday, 24 June 2015

Brinjal Potato Stir Fry / Aloo Baingan!

My last post was simple tomato dal which is a mild dish and to pair with it I made this fiery and spicy Potato Brinjal Fry. Potato is one vegetable.. or may the king of vegetables I would say goes well with anything in any form. I generally pair potatoes with brinjal, french beans, okra, cauliflower and the list goes on.. 
These kind of simple stirfrys really doesn't demand any exotic ingredients or any grinding etc. They are just good with minimum ingredients and the result depends on the way it is cooked perfectly, neither mushy not so sticky or gravy and perfeectly dry to with any dal  / sambar. I would love to pair this with curd rice or rasam rice.  

  • 7 - 8 medium size brinjal (eggplant) (cut lenghtwise)
  • 2 - 3 potatoes (cut lengthwise)
  • 1 medium onion (finely chopped)
  • 2 - 3  tbsp oil
  • 1 tbsp Ginger garlic paste
  • 1 tsp Cumin seeds (Jeera)
  • a pinch of asafoedita
  • salt as needed
  • 2 tsp red chilli powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp roasted cumin powder
  • coriander leaves to garnish
  • Heat oil in a pan and once hot add the mustard seeds and hing.
  • Then add the chopped onions and saute until they are soft and then add the GG paste
  • When the onions are almost sauted, add the potato pieces and saute them all together for 3 - 4 minutes.
  • Then close the pan and allow the potatoes to cook for 3 - 4 minutes and make sure they dont burn.
  • When potatoes are half cooked, add the brinjal pieces and saute well.
  • Their skin start turning brown and then add the spice powders and salt.
  • Mix well that the veggies are coated well in the masala. Sprinkle some water (max 1/4 cup) and close the pan and let it cook for 5 - 6 minutes in medium flame or until the veggies are completely cooked.
  • See that no water is left and the subzi is completely dry and fried nicely.
  • If needed drizzle some oil around the edges of pan and mix them well scraping out the masalas that are stuck to sides of pan.
  • Finally add chopped coriander , give a mix and turn off stove.
  • Tender brinjal works best for this recipe.
  • Adjust chilli powder as per your spice level.
  • And many people in south use homemade chilli powder, that even works wonders for this dish.
  • Potatoes are added first as it needs more cooking time, so only when the potato is half cooked add the brinjal pieces.
  • You can also parboil the chopped potatoes in hot water or microwave for 4 - 5 minutes before adding to the pan. In that case add potatoes n brinjals together.

With Love,

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