Potato Brinjal Vegetable In English - Potato Brinjal Vegetable Curry

 Potato Brinjal Vegetable  In English - Potato Brinjal Vegetable Curry

Potato indian name is Aloo. Today recipe Potato Brinjal Vegetable Classic and delicious pair of Indian kitchen Aloo Brinjal Vegetable - Second Code Name is "Laila - Majnu" Joe Kah 'We are together ..! The story of every Dhar Ghar Mein is full of kitchen variations of India, where every vegetable has its own place and importance. But there are some couples that make a special place in everyone's heart and plate. "Potato Brinjal Vegetable" is also one such pair - simple, inexpensive, tasty and evergreen.

Introduction : Potato Brinjal Vegetable

This dish is not only involved in daily food, but it is served with great fervor after festivals, fasts or even on special occasions. Its biggest feature is that it is prepared in very few materials, in a short time, and in a very tasty way.

In this article, we will know in detail the type of potato brinjal vegetable, method of making, nutritional benefits, correct ways of eating, and finally some common questions related to it.

      Potato Brinjal Vegetable  : A Traditional Indian Cuisine

Potatoes and Brinjal - Two very common and easily found vegetables. But when they are cooked together, it becomes a classic taste. This vegetable is particularly popular in North India, Central India, Bihar, Maharashtra and Bengal.

Brinjal, which many people prefer less, also start to taste it without changing its taste. This is the beauty of this vegetable.

Types of  becomes a classic taste. : Potato Brinjal Vegetable

In India, this vegetable is made in different ways in every state. Let's learn some popular forms :Potato Brinjal Vegetable

1. Dry Potato Eggplant Vegetable

• It is cooked on low flame without water.

• It is eaten with roti, paratha or puri.

2. Juicy Potato Eggplant Vegetable

• Gravy is made from tomatoes or curd in it.

• It can also be eaten with rice.

3. Roasted Potato Eggplant (Bharta Style)

• Its brinjal is roasted and mixed with potatoes.

• It is cooked in mustard oil and mustard is tied.

4. Bengali style potato brinjal

• Panchforan spices are used.

• It contains mild sweetness and pungency.

5. Satvik Potato Eggplant (after fast)

• Garlic-onion is prepared.

• Made of light spices, easy to digestion.

Easy method of making potato brinjal (dry vegetable) : Potato Brinjal Vegetable

- Essential ingredients (for 2-3 persons):

- Potatoes - 3 medium sized (cut into small pieces)

- Brinjal - 2 medium (cut in length)

- Oil - 3 tablespoons

- Asafoetida - 1 pinch

- rye or cumin - 1 teaspoon

- Turmeric Powder - ½ teaspoon

- Red chili powder - 1 teaspoon

- Coriander powder - 1½ teaspoon

- Aamchur powder - ½ teaspoon

- Salt - As per taste

- Green coriander - finely chopped, decorated

Method of preparation : Potato Brinjal Vegetable

1. Heat the pan and add oil to it.

2. When the oil is hot, add asafetida and rye/cumin seeds to it.

3. Now add chopped potatoes and fry on medium flame for 5-7 minutes.

4. Then add brinjal and add turmeric, chili, coriander powder and salt.

5. Cover the vegetable on low heat and cook. Keep stirring in between so that the vegetable does not burn.

6. When the potatoes and brinjals are soft, add mangoes and mix well.

7. Add green coriander and serve.

Gravy Potato Brinjal  Recipe (Tomato Based) : Potato Brinjal Vegetable

Additional Material : Potato Brinjal Vegetable

• Onion - 1 finely chopped

• Tomatoes - 2 puree or grated

• Ginger-garlic paste-1 teaspoon

Method of preparation (with gravy) : Potato Brinjal Vegetable

1. Heat oil and fry onions in it.

2. Add ginger-garlic paste and fry till it becomes golden.

3. Add tomatoes, salt and spices and cook the spices until the oil leaves.

4. Now add chopped potatoes and brinjal, mix well.

5. Add a cup of water and cook on low flame for 10-12 minutes.

6. When the vegetable is cooked, add garam masala and coriander.

7. Serve with roti, rice or paratha.

What to eat with potato brinjal?  :  Potato Brinjal Vegetable

- Hot hot bread plain or Missi Parathi Puri

Cumin rice or plain rice

Combination with pulses

Nutrition value : Potato Brinjal Vegetable

- Nutrient estimated quantity (in 100 grams)

- Calorie 120-150 kcal

- Protein 2-3 grams

- Fiber 3-4 grams

- Fat 6-8 grams (dependent on oil)

- Vitamin A, C good quantity

- Iron, potassium brinjal and potato obtained

Tip: Cook in low oil for healthy options and adopt the baked/air fred method.

Domestic tips to enhance taste : Potato Brinjal Vegetable

After cutting the brinjal, keep it in salt water for a while so that it does not turn black and the taste is removed.

- Cover and cook on low heat - This does not make a vegetable mistake and deepens the taste.

If not mangoes, you can add lemon juice to it, it gives sourness.

- By mixing cumin seeds with rye, the tempering is more aromatic.

- Inserting a little kasuri fenugreek, it tastes the restaurant.

FAQ - Frequently Asked Questions : Potato Brinjal Vegetable

1. Why do eggplants get melted quickly?

Answer: Eggplant is high in water and it is soft. So add them after potato and cover and cook on low heat.

2. Can Potato Brinjal feed children?

Answer: Yes, if the spices are light then it is safe and nutritious for children.

3. Can this vegetable be stored?

Answer: Yes, it can be kept in the fridge for 2 days. But it is better to make fresh for freshness and taste.

4. Which brinjal to use in potato brinjal?

Answer: Both long or short round brinjals can move, but small brinjals are low seeds and are better in taste.

5. Can it be made without garlic-onion?

Answer: Absolutely! It becomes very tasty in sattvic form. You can use asafetida, ginger and curd in it.

Conclusions : simple materials, extraordinary taste

Potato brinjal vegetable is not a "royal dish", but its taste and affinity reside in every Indian kitchen. This dish teaches us that even ordinary materials can give amazing taste and satisfaction.

Today, when fast food and foreign cuisine are available everywhere, a hot potato can beat any restaurant of brinjal vegetables and bread.

Hopefully the next time you go to the kitchen and think "What to make?"