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.
Course: Side Dish
Cuisine: Indian
Servings: 6
Ingredients
1cuponion(chopped)
5garlic cloves(chopped)
4cupspotatoes(cut into thick matchsticks)
4cupseggplant(cut into thick matchsticks)
½tspmustard seeds
¼tspcumin seeds
1pinchasafoetida(also known as hing or perungayam)
10curry leaves
¼tspturmeric powder
1-2tspchili powder(adjust to taste)
1tspmasala powder
1tspcoriander powder
3tbspoil
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.