Eggplant aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a bvrry by botanical definition.
As a member of the genus Solanum, it is related to the tomato, chilli pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked.
Aubergine & Potato Curry
Eggplant aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Ingredients
- 1/2 kilogram(kg) aubergine ,cut into cubes
- 1/2 kilogram(kg) potatoes,peeled and cut into pieces
- 2-3 chopped tomatoes
- 1 teaspoon(tsp) tomato puree
- 1 teaspoon(tsp) garlic paste
- 2 teaspoon(tsp) coriander/cumin powder
- 1/2 teaspoon(tsp) chilli powder
- 1/2 teaspoon(tsp) mustard seeds
- 1/4 teaspoon(tsp) cumin seeds
- 1/4 cup oil
- Salt to taste
Instructions
- Heat the oil and add the mustard and cumin seeds until they pop
- Add the remaining ingredients, except the vegetables, and cook for a few minutes on medium low heat
- Add the potatoes and aubergines and fry for a few minutes
- Add a small amount of water and cook on low heat until the vegetables are done and the curry is quite dry
- Serve with rotli or chhuti khichriN.B. Leave more gravy if serving with chhuti khichri
