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
- Big eggplant -1 or 5-6 small eggplants – chopped in cubes
- potato – 2-3 big ones – peeled and chopped in cubes
- Onion – finely chopped – 1
- finely chopped – 2
- black mustard seeds – 1 Tsp
- cumin seeds – 1 Tsp
- Hing powder – 1/4 Tsp
- Turmeric powder – 1 Tsp
- Red Chilli powder – 1 Tsp
- Mix masala (I used kolhapuri masala) – 1 Tsp
- Vegetable Oil – 1 TBSP
- Salt to taste.
Method –
- Heat a Pan on medium flame. Once hot add oil.
- Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
- Add Onions and saute till they turn translucent.
- Add chopped tomatoes and saute till they turn mushy.
- Add turmeric powder , chilli powder, mix masala , salt to taste. Mix well and saute for another 2-3 minutes.
- Add the cubed eggplant and potato. Mix well.
- Add water to adjust consistency. Cover and let it cook till potatoes and eggplants cook.
- Garnish with finely chopped cilantro and serve hot with roti or rice.
