Jhal Alu Begun/Spicy Brinjal with potato

My brother, who is not too fond of brinjals, often says in Bengali that — nei goon jaar, sei begun — literally meaning, what does not have any merits is known as brinjal. However, fact be told brinjals are loaded with fibres, minerals and antioxidants. Moreover, I am very fond of this vegetable. Perhaps I inherited this from my mom; who in turn inherited it from her mother. Naturally, we keep looking for new ways to glam up this vegetable — this one being one such, a spicy tasty concoction.

Ingredients –

• Potatoes chopped into ½ inch dice 1 cup

• Brinjal chopped into ½ inch cubes 1 cup

• 1 medium sized onion finely chopped

• 1 tomato finely chopped

• 1 tsp cumin seeds

• 1 clove garlic grated

• ½ inch piece ginger grated

• ½ tsp turmeric

• 1-2 tsp red chili powder

• 2 tsp coriander powder

• ½ tsp garam masala powder

• salt to taste

• Coriander Leaves/ Cilantro to garnish

• Oil 1 tbsp

Preparation –

• Chop the potatoes and brinjal and keep in water.

• Heat oil add cumin seeds. Then add chopped onions and sprinkle a little salt.

• Fry on medium heat till golden brown.

• Add ginger garlic paste and fry for a min.

• Add turmeric powder, red chili and coriander powder and fry for a min

• Add chopped tomatoes and fry till oil separates from the masala.

• Add the potatoes, mix well and put ¼ cup water, cover and cook for 5 mins.

• Add the brinjal and cover and cook on low heat till done.

• There should not be too much water, only enough to cook the vegetables.

• Sprinkle garam masala and chopped cilantro (coriander leaves).

• Stir in well so that the dish does not smell of spices.
• Take off heat and allow some standing time.
• Serve with rice/roti/parota.