Aloo Vankaya Masala – Simple aromatic potato brinjal masala recipe goes well with parathas, biryanis, chapathi, roti, poori, jowar roti, milet rotis, semolina chapathi and plain rice. Lot of curries can be made with potatoes, they also go well with combination of any vegetable. Aloo and brinjal beautifully pair as a stir fry or curry or gravy. This is also good for lunch boxes.

This is a delicious dish simmered in a paste of coconut, sesameseeds and few aromatic spices in onion, tomato masala.

More Brinjal Recipes:

Aloo Vankaya Masala

PREP TIME: 10 MINS COOK TIME: 30 MINS TOTAL TIME: 40 MINS COURSE: CURRIES CUISINE: INDIAN SERVINGS : 4

Ingredients

brinjals – 7 (long pieces)	salt – 1/2 tsp
aloo/potato – 1 big or 3 small (cubes)	oil – 1/4 cup
onion – 1 md (finely chopped)	For Paste
tomato – 1 and 1/2 (finely chopped)	desiccated coconut – 4 tsp
green chillies – 2 (slit)	sesame seeds – 3 tsp
ginger garlic paste – 1 tsp	cloves – 3, cinnamon – 1″
red chilly powder – 1/2 tsp (add up to 1 tsp for more heat)	cumin seeds/jeera – 1 tsp
garam masala – 1/4 tsp	coriander seeds – 2 tsp

Instructions

Paste:
- Add desiccated coconut, sesame seeds, cloves, coriander seeds, jeera, cinnamon to a blender, add little water and blend to a smooth paste.
Heat 1 tbsp oil in a pan, shallow fry potatoes and brinjals. Keep them aside for later use.
In the same pan, add 2-3 tbsp oil, add onion and green chillies. Saute till onions turn translucent.
Add ginger garlic paste, saute until it turns aromatic.
Next add tomatoes. Saute till tomatoes turn mushy.
Sprinkle red chilly powder, salt, garam masala, ground coconut paste and 2 cups water. Keep cooking till oil floats on top. Add more water if needed.
Add fried potato and brinjal. Boil 3 more minutes.
Serve hot with plain rice, biryanis, jowar roti, chapathi, poori and millet rotis.

Tips

You may saute potato and brinjal mixed or separate.
Adjust water as needed for the desired consistency.
Adjust spices to your taste.

Step by step photo instructions

Paste:
- Add desiccated coconut, sesame seeds, cloves, coriander seeds, jeera, cinnamon to a blender, add little water and blend to a smooth paste.

2. Heat 1 tbsp oil in a pan, shallow fry potatoes and brinjals. Keep them aside for later use.

3. In the same pan, add 2-3 tbsp oil, add onion and green chillies. Saute till onions turn translucent.

4. Add ginger garlic paste, saute until it turns aromatic.

5. Next add tomatoes. Saute till tomatoes turn mushy.

6. Sprinkle red chilly powder, salt, garam masala, ground coconut paste and 2 cups water. Keep cooking till oil floats on top. Add more water if needed.