Recipe Submitted by : Purvas-Food-Funda [Click and find more such recipes from Purvas-Food-Funda]
Brinjal- 1 large size / 250gm
Potato- 2 med size
Onion- 1 med. size
Grated fresh or dry coconut- 1 cup
Ginger-garlic paste – 1 tbsp
Turmeric powder – ½ tsp
Red chilli powder or home made masala – 3 tsp or as per taste
Asafetida (Hing)- ¼ tsp
Garam masala powder or goda masala – 2 tsp
Greatted jaggery or farm sugar (gul)- 1 tsp
Veg. oil- 2 tbsp
Fresh coriander- 2tbsp
Water- As required
- Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx. Finely chopped onion.
- Heat little oil in a pan. Add grated coconut. Sauté till it turn brown. Cool it & Put it in mixi, add some water. Grind into smooth paste.
- Heat oil in a large pan or kadai (wok). Add onion & sauté till it turn dark brown (not burnt). Add hing, turmeric powder & sauté for a minute. Add chili powder, ginger-galic paste and 2-3 tbsp above paste. Sauté till oil come out from masala. Add brinjal, potato & some water & mix well.. Cover & cook for 5-6 minutes. Add salt, garam masala & some water. Mix well & cook for 3-4 minutes . Add some water & adjust consistency as per personal choice. But remember it’s thick curry. Add jaggery. Continue to simmer this curry for 4 to 5 minutes or until brinjal & potato cooked. Garnish with coriander.
- Serve hot with chapati or bhakari