Recipe: Brinjal and potatoes in a gravy reduction

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.



  • 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


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.

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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

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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.

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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.

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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.

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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.

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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.

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Serve with rotis/naan or any other bread of your choice.

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