Brinjal & Potatoes with Garlic

A brinjal-potato curry cooked with a garlic-ginger-chilli base, thickened with channa flour, and finished with amchur, jaggery, coriander, and lemon.

Ingredients

• oil
• garlic-ginger-chilli paste (crushed)
• 2 tbsp channa flour (besan)
• red chilli powder
• dhania-jeera powder (coriander-cumin powder)
• garam masala
• brinjal (eggplant)
• potatoes
• salt
• water
• amchur powder (added at end)
• jaggery (added at end)
• coriander (for serving)
• lemon juice (for serving)
• onions (optional; fry first)

Instructions

1. Heat oil and fry crushed garlic-ginger-chilli paste.
2. Add channa flour (besan) and fry.
3. Add red chilli powder, dhania-jeera powder, and garam masala.
4. Add brinjal and potatoes, then add salt and water.
5. Mix masala well, cover, and cook until vegetables are done.
6. Add amchur powder and jaggery.
7. Serve garnished with coriander and a little lemon juice.

Tips

• Optional: add onions by frying onions in the paste first, then add the masala.