Aloo Baingan Subzi | Aloo Brinjal curry | Aloo Vankaya Curry | How to Make Aloo Brinjal Curry
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Aloo Baingan Subzi | Aloo Brinjal curry | Aloo Vankaya Curry - Brinjal, Potato and Drumsticks cooked in Tamarind pulp is an easy to make recipe and tastes well with Hot rice or Chapati.
This curry is made in different ways in different regions. I am teaching you the recipe we usually follow at home. This is mostly made in Telugu regions, Especially in Telangana.
This is neither too liquidy nor hard and goes well with hot Rice or Chapati. It can be easily made by bachelors and is ideal for tiffin boxes.
Though it is a simple recipe, some tips can be followed to get an authentic taste.
Try this recipes - Brinjal Peanut Stew & Rayalaseema Special Brinjal Curry
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Tips
Brinjal
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I used white Brinjals, you can use either violet, long or thorny Brinjals
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Slit Brinjal into four divisions keeping the stem intact, so that its shape remains intact even after cooking.
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Drop the cut Brinjals in Salt water as soon as you cut them so that they will not turn black.
Drum stick:
1.We generally don't use drumsticks but we use 4-5 pieces of it. You can skip if you don't like it
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Do not peel off the fiber from it completely as it will turn pulpy after cooking. So remove only half of its fiber
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The tender the Drumstick, the faster it cooks.
Potatoes:
1.You can use Potatoes along with the skin if you like, but I removed it
- A little more Salt,Tamarind and Chilli powder are required if the Potatoes are old ones
Tamarind juice:
1.Paste extracted from a Gooseberry sized ball of Tamarind, soaked in water, is enough for this dish
For Thicker gravy:
1.Remove the curry when it is of semi liquid consistency as it tends to become hard after cooling because of the Potatoes. You can add hot water to make it loose, if it becomes very hard before serving.
Aloo Baingan Subzi | Aloo Brinjal curry | Aloo Vankaya Curry | How to Make Aloo Brinjal Curry - Recipe Video
Aloo Baingan Subzi | Aloo Brinjal curry | Aloo Vankaya Curry | How to Make Aloo Brinjal Curry
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 5
Ingredients
- 250 gm Brinjal Pieces
- 150 gm Potatoes
- 1 Drumstick
- 2 Chopped Onions
- 2 Green Chilli (Finely Chopped)
- 3 Finely Chopped Tomatoes
- 1 tsp Ginger garlic paste
- 2 Strands Curry leaves
- 2 tbsp Coriander leaves
- 1 tsp Mustard
- 1 tsp Cumin
- 2 Red Chillies
- Salt
- 1/4 tsp Turmeric
- 1 tbsp Chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Garam masala
- 1/4 cup Oil
- 1/2 liter Tamarind water
Instructions
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Heat some Oil in a pan. Fry Drumstick pieces for 3-4 minutes and keep them aside.
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Fry Brinjal and Potato pieces in the same Oil till the Brinjals turn soft and Potatoes become golden brown and keep them aside
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Now put Mustard, Cumin, Red Chillies, Curry leaves in the same pan. Then add Chopped Onions, Salt, Turmeric and fry till the Onions become soft.
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Add Ginger Garlic paste to this and fry them well along with Coriander, Cumin and Chilli powders. Add a little water to avoid getting burnt.
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Now add Chopped Tomatoes and cook till they become pulp.
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Add Fried Brinjal, Potato and drumstick pieces in this gravy and cook it on a low flame for 4 minutes.
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After 4 minutes, pour Tamarind pulp and cook on a medium flame till the Drumstick is properly cooked.
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Garnish it with Garam masala and Chopped Coriander leaves and remove it from the flame.
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