Brinjal Aloo

Brinjal Potato Curry with Onion Tomato Gravy, popularly known as Aloo baingan ki subji is made with cubed brinjals and potatoes cooked in a onion tomato gravy.

• Onions 100 g
• Tomatoes 100 g
• Oil 2 tsp
• Salt
  Ginger garlic paste 1 ts
  Chilly powder 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 ts
• Turmeric ¼ ts
• Mustard seeds ¼ ts
• Cumin seeds ¼ ts
• Eggplant 150 g
• Potatoes 150 g
• Coriander chopped ½ b

Heat oil in a pressure cooker add onions, salt, saute it and add ginger garlic paste, tomatoes, turmeric, chilly powder, cumin powder, coriander powder, mix this and put the lid on and let it cook for 15 to 20 minutes in a slow flame (4  whistles), use this gravy in many veg and non veg curries.

Heat oil in a pan add mustard seeds, when mustard seeds splutter, add cumin seeds, eggplant pieces, salt, mix it well and put the lid on let it cook for 3 minutes then add water and again put the lid on and let it cook till eggplant is tender, add onion gravy cook this for few minutes, then add potatoes (boiled) cook for 5 minutes then switch off the flame, add coriander chopped.
Serve this hot with roti, rice.