Tangy Eggplant and Potato....Aloo Baingan Chatpata

Brinjal or eggplant is not a popular vegetable in my family. So, it becomes difficult to come up with ways to make it interesting….Well this is one of the interesting ones.

I have based this recipe on a Sri Lankan pickle dish with brinjals that I had watched on TV.

Though this recipe retains some of the ingredients from the original one, I have modified it to include  the ingredients I had at hand.

Tangy and mustardy….it is just right!

I’m sure your folks will like it too J

https://www.youtube.com/watch?v=HFya7Iibe8A&t=3s

ALOO BAINGAN CHATPATA                                            Serves 4

Ingredients:

Brinjal – 1 large or 2 medium cut into long pieces

Potatoes – 3 medium cut into large pieces and par boiled

Onions – 3 medium cut into chunks

Green Chillies – 3 to 4

Curry leaves – 8 to 10

Mustard seed - ½ tsp

Cumin Seed - ½  tsp

Coriander pdr – 1tsp

Turmeric pdr - ½ tsp

Cumin pdr - ½ tsp

Red Chilli pdr - ½ tsp

Ginger Garlic – 1 tsp grated

Sugar – 1 tsp heaped

Salt – to taste

Vegetable Oil – for deep frying + 2 tblsp

Vinegar – 2 to 3 tsp

Mustard paste or Kasundi – 1 tblsp

Water – ½ cup

Method:

1.    Deep fry the potato pieces till golden in colour.

2.    Squeeze out excess water from the brinjal and deep fry in batches till cooked.
3.    Fry the onions till light pink in colour. Then fry the chillies on low heat or they may burst open.

4.    In another pan, heat 2 tblsp of oil. Add the mustard and cumin seeds. Let crackle. Add the curry leaves and fry till crispy. Reduce the heat.
5.    Add in the ginger-garlic followed by the dry spices – turmeric pdr, cumin pdr, coriander pdr, red chilli pdr. Mix well. Add ½ cup of water. Cook briefly. Add in the mustard past and vinegar and mix well. Turn off the heat.

6.    Add the sugar and salt and mix. Now add in the fried brinjal, potato, onion and chilli. Mix to coat the vegetables in the mustard sauce.

7.    Cook on low heat stirring the vegetables for about a minute.

8.    Turn off the heat and serve hot with puri or parantha or garlic brea

NOTE: *You may replace the onions with shallots.

             *The amount of vinegar may be increased slightly to make it more tangy.

© Rinki’s Kitchen 2017