Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy

Ingredients for Brinjal and Potato Rassa Recipe

  • Brinjals 8 small
  • Potatoes cut into thick strips 2 large
  • Oil 3 tablespoons
  • Cinnamon 1 inch stick
  • Black cardamom 1
  • Bay leaf 1
  • Star anise 1
  • Mace blade 1
  • Black peppercorns 3-4
  • Red chilli powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Tomatoes finely chopped 2 medium
  • Tamarind pulp 1 tablespoon
  • Salt to taste
  • For paste
  • Ginger 1 inch
  • Garlic cloves 4-5
  • Browned Onions ½ cup
  • Poppy seeds (khuskhus/posto) roasted 1 tablespoons
  • Turmeric powder ¼ teaspoon
  • Coriander powder 1 tablespoon


Step 1

Wash and slit brinjals into 4, keeping the stems intact.

Step 2

Grind ginger, garlic, browned onions, poppy seeds, turmeric powder and coriander powder into a fine paste.

Step 3

Heat oil in a non-stick kadai. Add cinnamon, black cardamom, bay leaf, star anise, mace and peppercorns and sauté. Add ground paste, stir well and sauté till dark brown.

Step 4

Add red chilli powder and garam masala powder and mix well. Add tomatoes, mix well and cook till soft.

Step 5

Add potato strips. Mix, cover and cook for 2 minutes. Add brinjal, mix and add 2 cups of water. Mix lightly, cover again and cook till the vegetables are done.

Step 6

Remove lid and add tamarind pulp and salt. Stir and simmer for 2 minutes.

Step 7

Serve hot.


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