Brinjal Aloo Curry/Eggplant Potato Curry

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 3-5 Servings

Ingredients

250 Grams Brinjal/Eggplant
1 Medium Sized Potato, peeled & cubed
1 Medium Sized Onion, finely chopped
1 1/2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/4 Tspn Garam Masala Powder
1 Tspn Coriander(Dhania) Powder
1 Tspn Dry Coconut Powder
2 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Cup Water
2 Tblspn Oil

Directions

• Cut brinjal/eggplant into medium long slices by discarding the ends & soak them in salt water. Keep aside.
• Heat oil in a sauce pan or wide pan on medium flame, add onion & saute till golden brown. 

• Add gingergarlic paste & saute for a minute. Add red chilli powder, turmeric powder, salt, coriander powder, dry coconut powder, garam masala powder & saute for another minute.
• Now add the chopped potato & saute them for 2-3 minutes. 

• Add chopped brinjals/eggplants (drain salt water completely before adding brinjals/eggplants), cilantro leaves & mix everything well. 

• Saute for another 2-3 minutes & add water.

• Cover with a lid & cook for 10-12 minutes or until eggplant potato turns soft. Turn off the flame.

• Serve hot with rice or roti.