Categories: brinjal recipies, sidedish

Ingredients

• 6-7 medium brinjals (eggplants/aubergines)
• 1 medium potato
• 1/2 cup onion chopped
• 1 Tbsps Rasam powder
• 1 ripe medium tomato
• Coriander leaves for garnishing
• Turmeric
• Tamarind paste
• 2-3 green chillies
• Jeera seeds
• Mustard seeds
• Oil
• Salt to taste

Directions

1. Chop the brinjals/eggplants into small cubes and keep in a bowl of water.

2. Peel the potato and dice it into small cubes.

3. Chop the onions into small pieces and keep aside.

4. Method:

5. Take a microwave safe bowl, add enough water and put the diced potato into it. Microwave for about 4 minutes. Make sure that the potato is almost cooked not completely though. (or boil the cubed potato in boiling water until it is almost ooked).

6. Take a heavy bottom pan; add about 2 Tbsps of oil. Add jeera, mustard and let it splutter.

7. Add the diced onions and sauté until it turns transparent.

8. After the chopped tomatoes, salt, turmeric, and green chillies and mix well.

9. After the tomato is slightly cooked, add the chopped brinjals, tamarind paste, rasam powder and mix until it is almost cooked.

10. Next add the cooked potato to this and mix well. Add more turmeric, rasam powder and salt and oil if necessary.

11. Lastly garnish with chopped coriander leaves.

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