Brinjal & Potato Sabzi/Baingan Sabzi

Brinjal is one versatile vegetable that soaks and absorbs all the goodness and flavours added to it. I love to cook it in various forms such as  fried, baked, curried, mashed…So today I thought of making a curry that goes well with both rotis and rice.
I surfed the web and found this recipe in Fauzia’s Pakistani Recipes and gave it a try. It really tasted good! The creaminess of the curry goes well with rotis and the acidity/sourness pairs up with the rice.

Ingredients:

Brinjal -10, long purple ones, Slit lengthwise into four pieces each.

Potato -1 large, diced

Onion-1 large, sliced

Turmeric powder- ½ tsp

Salt- to taste

Sugar-1tsp

Oil- 2 tbsp

Coriander leaves- to garnish

To grind:

Coconut shredded-1/4 cup

Onion-2 small

Red chilies- 6

Coriander seeds- 2 tsp

Cumin seeds- 1 tsp

Pepper-1/2 tsp

Cinnamon- 1 inch piece

Cloves - 4

Tamarind-Size of a small gooseberry

Roast coconut and red chilies separately with a tsp of oil then roast other ingredients. Sauté onions until golden brown .Cool them add grind into a smooth paste with little water.

How it Happened:

1. Wash the brinjals, peel the potatoes, cut them and keep them in water until use.

2. Heat a pan, add the remaining oil and fry the sliced onions until golden brown.

3. Then add cut veggies, turmeric and salt. Mix well and fry for 2 minutes, then add ½ cup of water and cook covered in medium flame for 5-7 minutes.

4. Once when the veggies are cooked, add the coconut paste, mix well cook for another 2 minutes. 

5. Finally add sugar, mix well, add chopped coriander leaves and serve hot.

Notes:

*You can skip potatoes, but adjust chillies accordingly.

*Take care not to overcook the veggies, and then they turn out to be mushy.

*Adding sugar balances the acidity of the tamarind.