Baby Aubergines and potatoes curry recipe

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Baby aubergines and potatoes curry recipe is a perfect summer recipe. Baby aubergines and potatoes simmered slowly in rich tomato and garlic curry, with a bowl of steamed rice and salad is all you want for a light comforting summer meal.

I was never an aubergine fan! Never liked it as a kid. There’s something in their gooey texture , that kids do not like aubergines much. Whenever my mum cooked baby aubergines and potatoes , I used to take out the potatoes and eat all of these, leaving the aubergines to be finished by the grown ups! I absolutely love the rich garlic and tomato flavour that she adds to these, but disliked the aubergines. She fed me the aubergines curry by tricking me to believe it is fish curry, and believe me I just loved the taste of it sans the aubergines!

And now this curry, simmered in rich tomatoes and infused with lots of garlic flavour is one of my favourite curries.Guess what? I love aubergines as well now.

This recipe is very easy, and requires very few ingredients, compared to some other Indian curries. One very important ingredient of this curry, which is normally not used in curries, is the carom seeds (ajwain). Yes, I suggest you do not avoid adding these, as these give that rustic, and strong flavour to this curry, and it will not taste the same without the carom seeds.

For this curry, you can use the long baby aubergines, or the small round ones. I make them with whichever aubergine variety is available to me . Both taste good. My mum always cooks these using the long aubergines. I have tried both, and you can use whichever variety is easily available to you.

Ingredients required

Baby Aubergines, potatoes, a small onion, lots of tomatoes, lots of garlic, green chillies. And the dry spices needed are carom seeds (ajwain), cumin seeds (jeera), hing (asafoetida),kauri methi (optional), salt, turmeric powder and chilli powder.

For garnishing-coriander leaves, chillies, garam masala (optional)

Steps to cook baby aubergines and potatoes curry

Wash and slice the aubergines and potatoes lengthwise.

In a mixer/ blender, blend onions, tomatoes and garlic to a fine puree /paste.

In a separate thick bottomed pan, heat mustard oil.I cook this curry in mustard oil as it gives a really nice flavour to the curry. You can use any oil of your choice, or even ghee if you want to.

Once the oil is hot, add carom seeds(ajwain), cumin seeds(jeera), and asafoetida powder (hing). Sauté for a second, and add the onion, tomato, garlic puree. It will splutter all over as the qty of tomatoes is more in this puree. Immediately cover it, and let it reduce on medium heat. Keep stirring in between.

Once it has reduced, add Salt, Turmeric powder (haldi), and red chilli powder. Mix well, and let the masala thicken till it starts leaving oil on sides.

Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well.Adding this is optional. If you do not have kauri methi, you can avoid adding this.

Now add potatoes, and baby aubergines. Add green chillies.Mix well. Add water as per the consistency, and let the curry simmer on slow heat for about 10-15 minutes, till the potatoes and baby aubergines are cooked.

Once cooked, sprinkle a little garam masala on top. Garnish with fresh coriander leaves and chillies. I love this curry with steamed rice. But this tastes as delicious with hot roti, paranthas or even naan bread!. Serve it hot with a side of pickle, onions, and raita.

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Baby aubergines and potatoes curry recipe

anubhav mahajan

Baby aubergines and potatoes simmered slowly in rich tomato and garlic curry.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course curry, Main Course

Cuisine Indian

Servings 4 people

Ingredients

3-4 baby aubergines you can use the small round ones or the long ones
2 medium potatoes
1 small onion roughly chopped
4-5 medium tomatoes roughly chopped
8-10 cloves garlic
2-3 whole green chillies
1 tsp kauri methi (dry fenugreek leaves) adding this is optional
salt as per taste
1 tsp haldi powder (turmeric powder)
1 tsp red chilli powder can use paprika/cayenne pepper- use qty as per the spice level you want
1 tsp carom seeds (ajwain)
1 tsp cumin seeds(jeera)
a pinch of hing (asafoetida powder)
2 tsp oil to cook preferably mustard oil, but you can use any cooking oil you prefer
3 cups water adjust qty as per consistency you want
1/2 tsp garam masala to garnish (optional)
few sprigs of coriander leaves to garnish

Instructions

Wash and slice the baby aubergines and potatoes lengthwise.
In a mixer/ blender, blend together onions, tomatoes and garlic to a fine puree /paste.
In a separate thick bottomed pan, heat mustard oil.I cook this curry in mustard oil as it gives a really nice flavour to the curry. You can use any oil of your choice, or ghee if you want to.
Once the oil is hot, add carom seeds(ajwain), cumin seeds(jeera), and asafoetida powder (hing). Sauté for a second.
Add the onion, tomato, garlic puree. It will splutter all over, as the qty of tomatoes is more in this puree. So immediately cover it, and let it reduce on medium heat. Keep stirring in between.
Once it has reduced,Add Salt, Turmeric powder (haldi), and red chilli powder. Mix well, and let the masala thicken, till it starts leaving oil on sides.
Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well.
Now add potatoes, and baby aubergines. Add green chillies.Mix well. Add water, and let the curry simmer on slow heat for about 10-15 minutes, till the potatoes and baby aubergines are cooked. You know the potatoes are cooked, when they are tender and break easily with the spoon.
Once cooked, sprinkle a little garam masala on top. Garnish with fresh coriander leaves and chillies. I love my curry with steamed rice.
But this tastes as delicious with hot roti, paranthas or even naan bread!. Serve it hot with a side of pickle, onions, and raita.

Notes

If using mustard oil, the first heat it to the smocking point, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.

Keyword baby aubergines, aubergines, potatoes, curry

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