Spicy Gravy Brinjal Veg With Potato|| आलू के साथ मसालेदार ग्रेवी बैंगन की सब्जी ||


Brinjal is such a vegetable that it immediately grabs our attention due to its shape and color. You can make vegetable of it with gravy, or make slices and fry it with spices, and grind it to make the gravy. It's a popular vegetable in an Indian family. Its English name is brinjal or eggplant. Many species of brinjals are grown, known by different names like brinjal, eggplant, or aubergine; in India, it is usually called brinjal.

Brinjal aka eggplants
Brinjal aka eggplants

Brinjal is rich in many vitamins, enzymes, and minerals. Some of its nutritional value is given below:

Any type of brinjal cuisine is better for enhancing strength and immunity. It is a vegetable for winter. It is also considered good for skin and hair. It is an Antioxidants and a good source of fiber, potassium, manganese, and copper.

Ingredients for Spicy Gravy Brinjal Veg With Potato:

  • Edible oil-4 tbsp.
  • Brinjal (chopped)-2  
  • Potato (chopped)-2
  • Bay leaf-2
  • Cumin-1 tsp.
  • Cinnamon-2 small pieces.
  • Cardamom-2 pods.
  • Asafoetida-pinch full.
  • Onion (finely chopped)-One.
  • Ginger-Garlic Paste-1 tsp.
  • Turmeric-half tsp.
  • Cayenne Powder-1tsp.
  • Garam masala-half tsp.
  • Salt-as per taste.
  • Tomato (finely chopped)-2.
  • A glass cup of water.
  • Coriander (finely chopped)-2 tbsp.
  • Dried Fenugreek Leaves (crushed)-1tsp.

Method for Ingredients for Spicy Gravy Brinjal Veg With Potato:

  1. Heat 2 tbsp oil in the cooker, and add the chopped brinjals and saute on medium flame till brinjal softens and brown spots appear.
  2. Then after adding the half tsp salt and saute more for a minute to make brinjal more delicious. Put the roasted brinjal aside for a while.
  3. Add all chopped potato to the same cooker, and roast on medium flame till the potatoes turns golden brown and crisp. Put all fried potatoes on the net to strain the oil out.
  4. Add a bay leaf, cumin, small pieces of cinnamon, pods of cardamom, and a pinch full of asafoetida in the cooker, and saute on low flame till spices turn aromatic.
  5. Then, add onion and ginger-garlic paste, and fry till the onions turn golden brown.
  6. Then, add turmeric,  cayenne powder, garam masala, and ½ tsp salt, and saute to make the spices turn aromatic.
  7. Add all chopped tomatoes, and cook till they turn soft and mushy. After that, add fried brinjals and potato pieces, dried fenugreek leaves, and a glass of water to the cooker. Stir gently to prevent breaking of the brinjal cuts.
  8. Close the lid and cook for 10 minutes or until the brinjal becomes soft.

Serve hot with casserole or bread after garnishing coriander leaves.


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