This Vangi babata rassa Potato eggplant aloo baingan curry recipe is a easy and fast cooking vegetable side dish.
that can be served as side dishes but this is one of the easiest.
Eggplant is also known as aubergine, brinjal. In Indian languages, it is known as baingan(Hindi), badnekai(Kannada), katrikai(Tamil).
This is a vegetable side dish with gravy. 'Rassa' means gravy. Make it as thick or thin as you want. You may visit Eggplant Potato subji for a Maharashtrian style dry subji.
Ingredients for tempering
Wash eggplants and potatoes well. Remove potato skins with a peeler or a knife. If you wish, you may leave the skins on.
Cut eggplants/brinjals and potatoes in big pieces as shown below.
Mix well with the tempering. Cover and let cook for 2 minutes.
Add 1/2 cup water, cover and cook for 3-4 minutes.
Add the chili powder, garam masala, jiggery or sugar and salt, groundnut powder, fresh grated coconut. Add more water if needed.
Cover and cook for 4-5 minutes or till potato and eggplants are cooked to your liking.
Add coriander leaves. Mix well.
Cover and let rest for five minutes or till serving time.
I usually keep proportion of eggplant and potato 50-50. But it can be changed according to your choice. You may reduce the quantity of brinjal or potato. Many times I add less brinjal than potato.
I have removed the potato skins today. You may or may not remove the potato skins. I sometimes leave potato skins on.
If you have boiled potatoes ready, you may use them and the cooking time will be reduced further.
Along with or instead of garam masala, you may add cumin powder (Jeera powder) and coriander powder (dhania powder).
Add more water if you like. If you are using boiled potatoes, add cut eggplants in the pan first. When they are cooked, add boiled and cut potatoes and all the other spices etc.
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