Aloo Baingan Ki Subzi/ Potato Brinjal (Eggplant) Curry

A friend asked me to give her the recipe of Aloo Gobhi and Aloo Baingan (Brinjal/Eggplant) that my mom makes. She remembers the taste of it since she had it at my place when we were teenagers. I sent her the ingredients list and procedure after enquiring with my mom. Now that I'm home, I can take pictures and measurements while Mom makes it. If not for her I wouldn't have uploaded this recipe so soon, as Ranjit, my husband doesn't like Brinjals/Eggplant. But after dinner I was considering cooking this for Ranjit, how can someone not like this tasty a curry.

Mom always uses iron Kadhai to make any dish with Baingan (Brinjal/ Eggplant); she says it enhances the taste. She also uses de-seeded tomatoes for all her cooking.

Recipe Source: Mummy
Preparation Time: 15min
Cooking Time: 20 minutes
Serves: 10

4.       

Ingredients:

• 8 small Brinjals (Eggplant)
• 2 large Potatoes
• 3 large Tomatoes
• 3 large Onions
• 10 cloves of Garlic
• 1 inch Ginger
• 3 Green Chillies
• ½ tsp Cumin seeds
• ¼ tsp Turmeric + ½ tsp for soaking brinjal
• ¼ tsp Pepper powder
• 1tsp Red Chilli powder
• 2tsp Coriander powder
• ½ tsp Garam Masala
• 2tbsp Vegetable Oil
• Few sprigs of Coriander leaves for garnish

Equipment:  Iron kadai / pan

Procedure:

1. Wash and cut the Brinjals (Eggplant) and Potatoes. Soak the Brinjals in turmeric water and Potatoes in plain water.

2. Thinly slice the onions. Peel and crush ginger and garlic. Chop tomatoes.

3. Warm the oil in the iron kadai. Add cumin seeds, letting it infuse into the oil. Add sliced onions and saute till the onions are translucent.

4. Add green chillies and crushed ginger garlic. Saute for 2minutes.

5. Add turmeric powder, pepper powder, red chilli powder, coriander powder, garam masala and stir well.

6. Add chopped tomatoes, cook till the oil separates.

7. Add chopped Brinjals (Eggplant) and potatoes and mix well.

8. Sprinkle salt to taste. Mix well, cover and cook till done. Garnish with coriander leaves and serve hot.

  
Notes:
1. This recipe uses more number of Brinjals compared to potato, it's just a personal preference. You can use equal number of Brinjals and potatoes.
2. My mom always uses de-seeded tomatoes for all her cooking, which does affect the taste to some extent. 

Health and Nutrition:

• Eggplant is very low in calories and fats but rich in soluble fiber content. It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential, body requires them from external sources to replenish and required for fat, protein and carbohydrates metabolism. It is also good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium. 
• Potato is a good source of carbohydrates and is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin B6, Potassium and Manganese.

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Valentines Day Special

Linking this recipe to Vardhini's Dish it Out- Brinjal N Garlic event guest hosted by Sangeetha at Spicy treats.

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