A dry curry from Gujarat made with Potato and Brinjal / aubergine / egg plant.
This is north Indian dish.
If you want to try a tangy watery South Indian curry made with potato and brinjal, try - Kosu malli.
Ingredients:
Potato - 4, medium, unpeeled cut into thick wedges
Brinjal / egg plant - 3, medium, cut into thick wedges
Oil - 2 tbsp
Mestard seeds - 1/2 tsp
Jeera / cumin seeds - 1/2 tsp
Salt
Turmeric Powder - 1/2 tsp
Chilly powder - 1 tbsp (more or less to suit your family's taste)
Coriander powder - 1 tbsp
Asafoetida powder / kayam - 1 tsp
Method:
Heat the oil in a thick bottomed vessel with a tight lid.
Splutter the mustard seeds and then add the jeera.
Reduce flame and add the asafoetida powder, chilly powder and coriander powder.
Mix well and after a minute add the potato, salt and turmeric powder.
Reduce flame and cook covered till the potato gets half cooked.
Now add the Brinjal and cook till the vegetables all soften.
Open and fry for 1 minute.
Serve hot garnished with green chilly and coriander leaf.
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