How to make Brinjal and Potato Rassa -

Brinjals and potatoes are cooked together with whole garam masala and flavourful masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

advertisement

For more recipes related to Brinjal and Potato Rassa checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Almond Vegetables , Tawa Vegetables, Quick Aloo ki Sabzi, Chutney Aloo.

Brinjal and Potato Rassa

Brinjal and Potato Rassa Recipe Card

Print

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Brinjal and Potato Rassa Recipe

  • Brinjals 8 small

  • Potatoes cut into thick strips 2 large

  • Oil 3 tablespoons

  • Cinnamon 1 inch stick

  • Black cardamom 1

  • Bay leaf 1

  • Star anise 1

  • Mace blade 1

  • Black peppercorns 3-4

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Tomatoes finely chopped 2 medium

  • Tamarind pulp 1 tablespoon

  • Salt to taste

  • For paste

  • Ginger 1 inch

  • Garlic cloves 4-5

  • Browned Onions ½ cup

  • Poppy seeds (khuskhus/posto) roasted 1 tablespoons

  • Turmeric powder ¼ teaspoon

  • Coriander powder 1 tablespoon

Method

Step 1

Wash and slit brinjals into 4, keeping the stems intact.

Step 2

Grind ginger, garlic, browned onions, poppy seeds, turmeric powder and coriander powder into a fine paste.

Step 3

Heat oil in a non-stick kadai. Add cinnamon, black cardamom, bay leaf, star anise, mace and peppercorns and sauté. Add ground paste, stir well and sauté till dark brown.

Step 4

Add red chilli powder and garam masala powder and mix well. Add tomatoes, mix well and cook till soft.

Step 5

Add potato strips. Mix, cover and cook for 2 minutes. Add brinjal, mix and add 2 cups of water. Mix lightly, cover again and cook till the vegetables are done.

Step 6

Remove lid and add tamarind pulp and salt. Stir and simmer for 2 minutes.

Step 7

Serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.