Ingredients
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5 tbsp oil
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1 medium onion
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2 small Tomato
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1 tspn ginger garlic paste
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2 medium Brinjal
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2 medium potato
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3/4 tspn red chilli powder
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1 & 1/2 tspn kashmiri chilli powder
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1/4 tspn turmeric powder
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1/2 tspn coriander powder
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saltas per taste
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a couple of pinches sugar
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l/4 tspn garam masala
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coriander leaves
Directions
Hey friends,
On this section we are going to see how to make a delicious and a very simple curry for chapati/roti.
This is one of my favorite dish right from my childhood days. since i had spent few days in Nagpur a city in Maharashtra, India during early days of my life. being a south indian i have this superior connection with traditional marathi dishes especially when it comes to roti or sabzi … so lets see how to prepare this dish in less than 30 mins say.
Firstly ,
let me tell you that brinjal is considered to bethe King of all the vegetables since its stem on top appears like its wearing a crown… although it may sound funny but yes, thats absolutely if you take a look on its nutritional value. Brinjal is a vegetable that will be seen in every tamilians kitchen and almost on most of the routine dishes that they prepare. say, sambhar or brinjal kolambu (gravy), brinjal poriyal (stir fry), brinjal vaththal (fryums), brinjal thokku (savoury side dish) etc and many more. it is high in magnesium and potassium , iron and also fibre. which is healthy for your brain health. and does it taste any lesser when cooked in different forms???…… not at all.. it releases a unique falvour although cooked in with different flavours.
so this recipe has to be like more of watery consistency and we do not want that thick gravy at all… Know why?? i am gonna explain that at the end of this recipe card.. for 4 people in a house say, you take 2 medium size brinjal and 2 medium size potato. 1 tspn of ginger garlic paste, 2 small tomatoes and 1 medium size onion. its very crucial that we note the amount of veggies we incorporate for this dish else we may loose the exact amount of flavour that we want. this dish tastes much better if cooked with little extra oil than usual.
heat oil in a pan, followed by mustard and jeera. add some curry leaves and fry the onion till golden brown. do not skip this process. now add a tspn of ginger garlic paste. let the raw smell vanish completely. add potatoes at this stage since we want that potatoes to achieve a slightly crispy texture. now add brinjal and tomatoes together since they both take equal time to cook. now time to add all the spices, turmeric, red chilli powder, coriander and kashmiri chilli powder. salt and a pinch of sugar to balance the acidity. add water and bring it to a good boil. check whether everything is cooked perfectly at this stage. do not overcook else everything may turn mushy elsewise.
add garam masala right before you are about to turn of the flame. just sprinkle evenly and bring a boil to only one to two minutes. thats all… garnish with finely chopped coriander leaves.
serve hot with roti..
now one trick to make your dish finger licking is that you squish the brinjal out from its skin onto your bowl… now this mushy brinjal with that potato piece in your roti gives you that thick creamy sort of gravy consistency.
Have a good day….
