February 26, 2013

Brinjal Potato Masala

This particular recipe tasted awesome than what I expected. I don’t know if there is any recipe like this. But did it in a guess. And to my surprise it came very well. It goes well with both chapathi and rice.
1 thinly sliced
1 thinly sliced
2 small variety thinly sliced
1 or 2 sliced
3 or 4 sliced
½ inch thinly sliced
Chilli powder
2 tbsp
Coriander powder
1 tbsp
Garam masala
¼ tbsp
1 tbsp
Turmeric powder
A pinch
To taste
Mustard seeds and curry leaves

1.       Heat oil in a pan and splutter the mustard seeds. Add jeera and curry leaves and fry for a sec.Add the chopped garlic and ginger and fry for a min
2.       Then add the sliced onions and sauté till it becomes transparent. Then add the sliced tomatoes and fry till it turns mushy. Allow it to cook very well. The onion and tomatoes should blend well.
3.       Add in all the masala powders and fry till the raw smell goes off. Then add the cut brinjal and potato and fry well till the masala coats them.
4.       Then add about half a cup water and cook it closed till everything gets cooked. You can also pressure cook for a single whistle. Check for salt.
5.       Enjoy with rice or chapathi.


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