Brinjal and potato are two vegetables that pair so well with each other. This masala brings out the best in both vegetables and tastes good with any rice meal.
Saute onions and garlic 
Add spice powders and mix 
Add cut potatoes and cook 
Add cut brinjal and cook 
Brinjal Potato Masala
Brinjal and potato are two vegetables that pair so well with each other. This masala brings out the best in both vegetables and tastes good with any rice meal.
Servings: 6
Ingredients
- 1 cup onion (chopped)
- 5 garlic cloves (chopped)
- 4 cups potatoes (cut into thick matchsticks)
- 4 cups eggplant (cut into thick matchsticks)
- ½ tsp mustard seeds
- ¼ tsp cumin seeds
- 1 pinch asafoetida (also known as hing or perungayam)
- 10 curry leaves
- ¼ tsp turmeric powder
- 1-2 tsp chili powder (adjust to taste)
- 1 tsp masala powder
- 1 tsp coriander powder
- 3 tbsp oil
- salt to taste
Instructions
- In a heavy bottom pan, add oil. Once hot, mustard seeds, cumin seeds and asafoetida.
- Once mustard seeds crackle, add onions and garlic.
- Saute for 2-3 minutes. The onions should be translucent.
- Add turmeric powder, chili powder, masala powder and coriander powder.
- Add potatoes and saute. Mix so that the masalas are evenly distributed.
- Cover with a lid and cook on medium flame for 3-4 minutes.
- Add eggplant and salt. Saute for 2-3 minutes. Check for spice and adjust as needed.
- Cover with lid and cook on low flame for 3 minutes.
- Serve hot with rice or roti.
- See below for additional varieties or sides that go well with this dish.
