Vegan Brinjal | Eggplant – potato curry

1 Mins read
vegan brinjal potato curry recipe

Prepare to embark on a culinary journey that celebrates the flavors of India in a compassionate and vegan-friendly way. Our Vegan Brinjal Potato Curry is a testament to the rich and diverse tapestry of Indian cuisine, where spices and ingredients come together to create a symphony of taste and aroma. Brimming with the goodness of brinjals (eggplants), potatoes, and an exquisite blend of spices, this curry is a hearty and satisfying dish that showcases the essence of Indian comfort food without the need for animal products.

Ingredients For Vegan Brinjal Potato Curry Recipe

  1.   Big eggplant -1 or 5-6 small eggplants – chopped in cubes
  2.  potato – 2-3 big ones – peeled and chopped in cubes
  3.  Onion – finely chopped – 1
  4.  finely chopped – 2
  5. black mustard seeds – 1 Tsp
  6.  cumin seeds – 1 Tsp
  7.  Hing powder – 1/4 Tsp
  8.  Turmeric powder – 1 Tsp
  9.  Red Chilli powder – 1 Tsp
  10.  Mix masala (I used kolhapuri masala) – 1 Tsp
  11.  Vegetable Oil – 1 TBSP
  12.  Salt to taste.

Method –

  1.  Heat a Pan on medium flame. Once hot add oil.
  2. Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
  3.  Add Onions and saute till they turn translucent.
  4.  Add chopped tomatoes and saute till they turn mushy.
  5.  Add turmeric powder , chilli powder, mix masala , salt to taste. Mix well and saute for another 2-3 minutes.
  6.  Add the cubed eggplant and potato. Mix well.
  7.  Add water to adjust consistency. Cover and let it cook till potatoes and eggplants cook.
  8.  Garnish with finely chopped cilantro and serve hot with roti or rice.
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