Brinjal and potato curry


brinjal and potato curry


Brinjal potato curry is a combination of brinjals and potato cooked with tomato, a mixed vegetable south indian curry tastes good with rice or rotis.



  1. Brinjals(violet) – 8
  2. Potato – 3(medium)
  3. Onions -2(medium)
  4. Tomato – 2
  5. Turmeric – 1tsp
  6. Red chilli powder – 1tsp
  7. Cumin powder – 1/2 tsp
  8. Coriander powder – 1/2tsp
  9. Oil – 3tsp
  10. Salt to taste


  • Wash and cut brinjals into quarters.
  • Chop tomatoes and onions into small pieces & also peel and cu potatoes into cubes.
  • Hat oil in a pan  add  onions,tomatoes ,turmeric ,chilli powder,cumin,coriander powder and saute till onions are translucent.
  • To this add brinjal and potato  pieces along with salt and cook till all the vegetables are well cooked.

8 responses to this post.

  1. Posted by Susan Antony on April 6, 2011 at 1:16 am

    Excellent…i am gonna make this tonight. Lets see how it shapes up. 🙂


  2. Posted by Meena on July 24, 2011 at 8:57 pm

    Pls add my email id for subscription of new posts

    thank you.



  3. Posted by riya on July 29, 2011 at 12:32 am

    Thank u,,,,,,,lets try it


  4. Posted by swapna on August 8, 2011 at 7:41 am

    superb iam gonna try tommorow


  5. Posted by Manju on March 26, 2012 at 5:30 am

    u haven’t told whether it needs to be cooked in water


  6. Posted by kiran prakash on August 31, 2012 at 12:51 am

    ok im going 2 try it now


  7. Posted by Rashi Rajvanshi on March 27, 2014 at 7:12 am

    Very nice recipe, we can make it fast also


  8. A tasty recipe, for sure, but I think you’ll find you need more liquid to have this dish come out well. I would suggest that you add 1/4 cup water, after you add the potatoes and brinjals (be sure to toss them well, to coat them with spice and oil). Bring it to a boil, cover, reduce heat to medium, and cook for 10-15 minutes, depending on how big your potato pieces are. I’d suggest checking for doneness after 10 min; and to see if you need to add a bit more water; no more than a tablespoon or two. By the time every thing is cooked you’ll have no water left, so you may need to reduce the heat after 10 min, if it needs to cook more. As a side note, this is very spicy; if you like less heat reduce the chili powder. Also, Yukon Gold potatoes work very well, here.

    Thanks for this tasty recipe; I had nothing like this in my cook books.


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