Let me ask you a simple question today ? Is there a time and feeling inside you when you feel really low and just want to be yourself ? Sometimes, I do feel the same , and there is no specific reason to be like that, its just a normal tendency which swirls by and goes. During this time, the only thing which can make me happy is cooking my comfort food.
Today I am going to share one of those recipe, which I categorize to be “my” comfort food and I can literally eat it anytime of the day. I have grown up with this curry ..haha, yes its aloo baigan a.k.a Potato egg plant curry. This dish is made in almost all parts of India and each state has its own peculiar way of cooking this curry, but let me tell you my friends, the way I know is the one I love the most. Reason being – Its my mother’s recipe and secondly it is amazingly flavorful.
The vitamin & mineral content of eggplants is quite extensive. They’re a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium, and more!
All you need to cook this recipe is a – Pressure Cooker.
Preparation Time : 10 minutes, Cooking Time : 20 minutes, Calories : 191/servings
- Oil -2 tablespoons
- Cumin seeds – 1 small tea spoon
- Mustard seeds – 1 small teaspoon
- Fenugreek seeds – 1 small teaspoon
- Garlic Pods – 4-5 chopped
- Green chillies – 4 chopped
- Onions – 1 large chopped
- Tomatoes – 1 large chopped
- Potatoes – 2 large chopped
- Eggplant – 1 big size,diced into pieces.
- Salt – As per taste
- Turmeric Powder – 1 tablespoon
- Red Chilli Powder – 1 tablespoon
- Coriander Powder – 2 tablespoons
- Garam Masala Powder – 1 tablespoon
- Coriander leaves – To Garnish
- In a pressure cooker add oil and add cumin,mustard and fenugreek seeds. Allow it to splutter for sometime.
- Now, add the garlic pods and fry it for a minute.
- Add chopped onions at this point for fry additionaly for 2 -3 minutes.
- You can also add curry leaves here, but that’s completely optional.
- Add chopped tomatoes and potatoes and fry it together.
- Add salt and turmeric powder to this mixture and mix it evenly.
- Now, add the diced eggplant and the remaining spices like Red chilli, Coriander Powder, Garam Masala powder.
- Now, coat the veggies nicely with the masala and add less than half cup of water.
- Close the lid of the pressure cooker and allow it for 1 -2 whistles on a high flame.
- Now, turn off the heat and let the pressure gets released completely.
- Garnish it with coriander leaves. The curry is ready to be served.
P. S : My sister used to add crushed tamarind along with tomatoes to give it more sour flavour and that used to turn out amazing as well.
Unfortunately, I do not have any clicked picture of this dish, however, I will upload one this week for sure.
Please do try this at home and do comment and like if you feel my content is good 🙂
Also, please let me know what is your comfort/ to-go food which you would like to cook and eat everyday 😀