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- Duration: 30 mins
- Serves: 4-6 people
To give your gravy-style brinjal dish an authentic Gujarati flavour that is tangy, spicy with just a hint of sweetness, don't forget to add jaggery.
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Brinjals are native to India and there are many varieties and shapes from round ones to slender long ones ranging from pale white to green and the common purple. Use any variety that you prefer to make this delectable Gujarati dish.
- Brinjal (baingan), cubed (2 cups)
- Potatoes (aloo), peeled and cubed (1 cup)
- Tomatoes, grated (1/2 cup)
- Onion, finely chopped (1/2 cup)
- MTR Dhaniya/Coriander Powder (1 tbsp)
- MTR Jeera/Cumin Powder (2 tsp)
- MTR Garam Masala (2 tsp)
- MTR Lal Mirch /Red Chilli Powder (2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- Jaggery (gud), grated (1 tbsp)
- Ginger-green chilli paste (adrak-hari mirch) (2 tsp)
- Mustard seeds (sarson) (1/2 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Asafoetida (hing) (1/8 tsp)
- Water (2–3 cups)
- Oil (2 tbsp)
- Salt (to taste)
- Heat oil in a kadhai and add asafoetida, mustard and cumin, allow them to splutter.
- Add ginger-green chilli paste and onions. Sauté for a minute.
- Toss in brinjal, potatoes, tomatoes and cook for 3–4 mins just to sear the vegetables.
- Add MTR Dhaniya/Coriander Powder, MTR Jeera/Cumin Powder, MTR Lal Mirch /Red Chilli Powder, MTR Haldi/Turmeric Powder and MTR Garam Masala.
- Add water and cook on medium flame for 10–12 mins until the potatoes are cooked.
- Add jaggery and cook for another minute, then turn off the flame.
- Garnish with coriander leaves and serve hot with poories or khichadi.
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