Tok Jhal Begun Aloo/Tangy & Spicy Aubergine & Potato Curry –...

Aubergine or Eggplant is the sort of vegetables which I like in any form and perhaps in any of vegetarian curries.  However the story does not exactly hold true for my husband which always prompts me to prepare it in different ways. The current recipe is my latest experiment with aubergine which comes out quite successful and adds flavour to the otherwise hackneyed dishes and to my husbands tongue as well. Hope you all will enjoy it.

Tok Jhal Begun Aloo/Tangy & Spicy Aubergine and Potato Curry

Ingredients to serve 4 :

1. Aubergine – 1 (medium size)
2. Pototo – 2-3 (medium size)
3. Onion – 2
4. Tomato – 1
5. Handful of chopped fresh coriander leaves
6. Slit green chilli – 2-3
7. Cumin powder – 1 teaspoon
8. Coriander powder – 1 teaspoon
9. Red chilli powder – ½ teaspoon
10. Turmeric powder
11. Salt & sugar to taste
12. Cooking oil – 3 tbspoon

Procedure :

Cut the aubergine and potatoes into moderately thick, long pieces.

Aubergine & Potato pieces

Cut the onions into thin slices and chop the tomato.

Heat oil in a kadai or frying pan over medium heat.

Add onion slices and saute till it gets translucent.

Add chopped tomato, and fry till it gets mushy.

Now add the dry spices and cook till their raw flavour disappears and oil comes out from the mixture.

Now add the potato & aubergine pieces, green chillies, salt and sugar, mix them well with the spice mixture.

Cover the pan and put the gas on low, let the vegetables cook on ‘dam’.

As the vegetables get cooked add chopped coriander and give it a good stir.

Put the gas off and cover the pan for another couple of minutes.

Serve with steamed rice.

 

 

Tags:

• Bengali cuisineCurry dishesVeg