Brinjal Potato Curry Recipe -- How to make Brinjal Potato Curry Andhra Style

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make brinjal potato curry recipe.

This curry is made mainly during festivals and in huge gatherings. It is also called another auspicious dish to be served during the festive season. It can be made with out onion and garlic. It can be made in two versions for this curry, by adding curry powder and by adding paste of coriander leaves, ginger, and green chilies. To find the recipe click here.
For this curry we prepare koora podi/curry powder and keep it available for further usage also. It can be stored for more than a month. This koora podi can be used in different curries like aloo and raw banana. We can stuff this powder in small brinjal and cook them which is also another popular dish. For the recipe of the koora powder click here.

Brinjal Potato Curry Recipe -- How to make Brinjal Potato Curry Andhra Style
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 30 Mins
Servings: 6 People

Brinjal Potato Curry -- combination of brinjal and potato with koora powder.

Ingredients:

• 150 Grms/ 6 Large Brinjal
• 100 Grms/ 4 Medium Potatoes
• 3 Green Chillies
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 2 Tablespoon Oil
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Black Gram
• 1 Teaspoon Bengal Gram
• 1 Red Chilly
• 3 to 4 Tablespoons Koora Powder
• 5 to 7 Curry Leaves
• 3 to 5 Tablespoons Tamarind Juice

Procedure:

1. Cut brinjal and potatoes to cubes. Or we can cut them length wise also. Put them in water to avoid oxidation.
2. Slit green chillies.
3. Heat oil in a kadai, add green chilies, brinjal and potatoes pieces.
4. Add turmeric powder and salt. Pour enough water to immerse the vegetables.
5. Let them cook till the brinjal and potato cooks softly. We should be able to make them mushy by pressing them with our fingers.
6. Transfer the cooked vegetables into a colander and drain out excess water.
7. Cool them to room temperature.
8. Again heat oil in the same kadai, add black gram and bengal gram.
9. Fry them till they turn brown, add mustard seed and cumin seeds. Allow them to splutter.
10. Add red chilli and curry leaves.
11. Saute them for a while, add cooked vegetables and slit green chilli.
12. Add salt, turmeirc powder and tamarind juice to it.
13. Cook till the taste of tamarind juice combines with vegetables.
14. Add Koora Powder and mix it well. The texture of the curry is mushy.
15. Serve brinjal potato curry with hot piping rice.

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