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
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 Lobiya and Pumpkin Curry, Aloo Wadi, Vegetable Balls in Tomato Sauce, Vengana Ne Dahi Ni Burani.
Brinjal and Potato Rassa Recipe Card
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.
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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.
