Introduction Brinjal is a common vegetable available across our country and is prepared in varying ways in different places.
Step by step method to make this Brinjal-Potato quick bhaji is described in this recipe. This bhaji goes nicely along with the main course as one of the dishes. The preparation time of the recipe is about 30 minutes.
Ingredients The quantity of ingredients is mentioned below and will be sufficient (along with other main course items) for about 4-5 persons.
Method Clean brinjal, potato and peel onions. Cut brinjal in about 2 inch long tubular pieces. Now cut potato also in 1-2 inch long pieces. Chop the onions in small pieces and keep aside. Remove the skin of all the garlic cloves and cut them each in 2-3 small pieces in long direction. Chop green chilli in small pieces.
Meanwhile, keep a pan or karahi on medium flame and pour oil in it. Let the oil is heated up.
Add cumin and once it splutters, add turmeric and coriander powder. Saute for a while and add ajwain and asafoetida followed by garlic and onion pieces. Now saute for 2-3 minutes and if you observe that it is sticking to bottom, sprinkle a little water. Add tomato pieces to it and saute for another 2-3 minutes. Add salt, half of chopped coriander leaves and green chilli pieces and then add brinjal and potato pieces to it. Stir for a while and cover it with a lid.
Now, this is to be cooked for 10-15 minutes till potato pieces are fully cooked and are tender on piercing with a knife or spoon. To avoid bottom sticking one more time stirring will be required in between after 5 minutes from the beginning of cooking and at that time we have to mix mango powder and remaining chopped coriander leaves.
The dish is now ready and can be transferred to serving bowl.
Serving As this is a dry vegetable it can be served directly on the platter. This goes very well with the main course during lunch or dinner.
Variations Some people do not like garlic if so, they can remove it from the ingredients. Those who like onions can increase the quantity of onion by one or two. If you have a taste for curd, a little amount of that can be added to the bhaji. Some people like the pungent taste of mustard oil and they can prepare the bhaji in mustard oil also. I prefer to cook it in a mix of refine oil and mustard oil in equal proportion.
Generally, for good flavour tomatoes are to be added in the beginning but if you like big tomato pieces in the bhaji then it can be added at a later stage to avoid its meshing and dissolving in the vegetable.
Some green chillies are very hot and strong and they are not to be put in form of small pieces. In that case, it is better to split them in the length with a knife and remove the seeds and then put them as a whole without cutting it in pieces.
Conclusion The brinjal potato bhaji is a common vegetable prepared in many variations and is taken as a side dish with the main meals. It goes well with the chapatis as well as rice. This dish can be taken both hot or at lukewarm temperature.
Brinjal is a common vegetable all across our country and personally, I like this vegetable in many variations.
I want to add that the stuffed brinjal is one of the best variation of this dish. In that preparation, small brinjals are taken and are split in four parts and partially hollowed and then filled with various powdered spices, grated onions and boiled potatoes etc and then cooked dry in oil. These go well with the main course and have a delicious taste.