I am not overly fond of brinjals. I try and avoid it if I can, but over the years one particular style of preparation has me grow fond for it. I will share the recipe for this method.
Ingredients:
- Brinjal – 1 , cut into discs/slices
- Potatoes – 2 medium, cut into the same amount as the brinjals
- Onions – 1 small, finely chopped
- Garlic – 3 cloves, finely chopped
- Tomatoes – 2 small
- Green chilly – 1, chopped
- Red Chilly powder – 3 tea spoons
- Turmeric powder – 3 tea spoons
- Black pepper – 3 tea spoons, finely ground
- Coriander (Dhania) powder – 2 tea spoons
- Garam Masala powder – 2 tea spoons
- Salt – to taste and for salting
- Oil – to fry
- Water – 2 cups
Process:
Cut the brinjal in slices 1 cm thick, and make diagonal cuts on it (as shown in the picture). Sprinkle salt on both sides and set them aside for at least thirty minutes. This will neutralize the unwanted excess taste.
Heat oil in a pan/kadhai. Lower the brinjals slices in to it once the oil is hot. Stir fry till the brinjals are golden brown. Flip them so that they are golden brown on both sides. Since I have a small kadhai I fried them in two waves
Take out the brinjals and set them aside. Peel the potatoes, and slice them. Make the same cuts on them as you did on the brinjal slices. Fry the potatoes in the same oil till they are golden brown on both sides and have a crisp outer layer.
Take out the potatoes and set them aside. Do not mix them with the brinjal.
Cut the tomatoes and put them in a grinder jar / chutney maker. Do notadd water. Grind them into a thick dry paste/chutney. The texture you’re looking for is similar to that of a salsa.
Heat oil in a pain. Add the onions and garlic. Once they change color, add the chopped chilly too. Mix well.
Add the tomato paste. Add all the salt and spices, and mix well. Leave one teaspoon of all spices aside, we will need that later. Add the fried potatoes and mix well. Add water and bring to boil.
Add the brinjals to this gravy. Place them so that they are just below the surface of the gravy. Sprinkle the spices you had set aside on them.
Cover with a plate/lid and reduce the heat to a simmer. Leave it like this till the gravy is reduced and sticks to the potatoes and brinjals. It will also make them softer. You will need about 5-10 mins for it reduce.You can add chopped coriander leaves or mint leaves at this stage if you like.
Serve with rotis/naan or any other bread of your choice.
And I write 
excellent detailed recipe! Lemme make this pronto…..
Thank you, let me know how it turns out for you 😀
This looks good, Santulan! You’re good at giving recipes, huh! Bookmarking to try.
PS: Love how your blog looks! 🙂
🙂 Thank you Corinne.. Let me know how it works out for you
I like Brinjals. Must try this soon. Very well explained and photographed. 🙂
🙂
High time to start a food blog 🙂
Once I get fairly regular 🙂
Speechless. My mouth is watering right now. I have one brinjal in the store this recipe is being tried tomorow! #serious and picture being sent over fb 😀 Hrishikesh genius stuff man!!
Richa
Glad to be of help 🙂
Come and cook too? No? Pretty please 😀 😀
Yummy and keeping!
ooh! This one looks delicious.. I will try it out.
I’m not a huge fan of brinjals, but potatoes will mask it quite nicely!! 😀
That’s a new style of making brinjals and potatoes… will definitely try this recipe. Liked your detailed instructions too 😀
I love friend brinjal and potatoes…learnt this from my mom…..alas! my daughter does not eat it, so I don’t get to eat it much. My mom makes it yummy and I get my quota from there.
Thanks for the description here 🙂
Good recipe by a Foodie-cum-Automobile Engineer!
That was one detailed recipe! 🙂
Time to try. It has come at such perfect time. I have been thinking of what to cook :p
Nice recipe. I have only had eggplant (brinjal) in ratatouille and really liked that. I had to look up brinjal because I didn’t even know what it was! LOL I may have to give this a try too. ♥
you make a trip to Bharuch one day… and I will feed you the best Ringan Bataka nu shaak you ever had…! 😀 Hetal makes a super version of it! 😀 and even if you are not overly fond of that baigan you will become a fan of that subzi! 😛
I love brinjal. Your recipe sounds really yummy.
Hi…I made this. I think you like spicy…though I went a little less on all the spices, it is still spicy. But the taste is awesome. Loved it.
you did 🙂 That is such a nice thing to know 😀
Will check about the spices
That looks yummy! I will try this out soon. 🙂
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