Aloo Eggplant Curry/Potato Brinjal Curry/Bangaladumpa Vankaya Kura

Ingredients

• 3 no Potatoes
• 3 no Brinjals chopped
• 1 Onion chopped
• 2 Green Chillies chopped
• 1 Tomato chopped
• 1/2 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• 3 sp Oil
• Curry Leaves
• chopped Coriander leaves

Instructions

1. Wash, boil aloo and remove the skin, mash the aloo into small pieces and keep aside.
2. Heat oil in a pan add popu ingredients and fry.
3. When they splutter add curry leaves, green chilli, onion pieces and fry.
4. Once done add tomato pieces and stir for 2 mins
5. Add chopped brinjal, salt, turmeric powder and stir well.
6. Sprinkle little water and mix well, cover and cook on low flame.
7. When it done add mashed aloo, red chilli powder and mix well.
8. Cover and cook on low flame for 5 mins.
9. After that remove the lid and add chopped coriander leaves and stir.
10. Transfer into a serving bowl, now aloo brinjal curry is ready to serve.
11. Serve with rice or rotis.