Existence Taste: 5 tbsp vegetable oil
3 brinjals (about 600 grams), minimize into thick (2-3 cm) items
1 onion, finely chopped
1 tsp cumin
8 garlic cloves, finely grated
2 inexperienced chillies (take away seeds if you want), finely chopped
30 grams recent ginger, finely grated
1 tsp gentle chili powder
1 tsp floor coriander
½ tsp floor turmeric
600g baking potatoes, peeled and minimize into 2cm items
400 grams chopped tomatoes
1 lemon, juiced ½, the remainder minimize into items for serving
1 tsp garam masala
15 grams recent coriander, stalks finely chopped, leaves kind of chopped
Rice or naan and herbal yogurt, to serve (not obligatory) Warmth 4 tablespoons oil in a big, broad saucepan over excessive warmth. Upload the eggplant and cook dinner for 10-12 mins, stirring steadily, till it’s comfortable and effectively browned (do not be disturbed if it browns just a little). Stay apart in a bowl.
Warmth the rest 1 teaspoon oil over medium warmth and upload the onion and cumin seeds; Prepare dinner for 4-5 mins till comfortable and golden. Upload the garlic, chilli and ginger, fry for two extra mins, then upload the chilli powder, floor coriander and turmeric. Prepare dinner for 1 minute, then upload the potato cubes, adopted by way of the canned tomatoes and a tin of water (400 ml). Go back the eggplants to the pan, quilt, and cook dinner over medium-high warmth for quarter-hour, stirring now and again (watch out to not get a divorce the eggplants an excessive amount of). Take away the lid and cook dinner for 15-20 mins till it thickens and the potatoes change into comfortable. Whether it is too thick then upload some water. Upload lemon juice, garam masala and chopped coriander. Upload seasoning as consistent with style and serve with lemon slices, if you want, with rice or naan and curd.
#Brinjal #Potato #Curry #Recipe