This tamarind-flavored potato and brinjal curry is a tangy and spicy dish that is both hearty and flavorful. The vegetables are marinated in a blend of tamarind juice, red chili, coriander, and turmeric powders, infusing them with rich flavors before being slow cooked to perfection. A classic tempering of mustard seeds, urad dal, and curry leaves adds a delightful crunch and aroma, while onions and asafoetida enhance the dish’s depth. Perfect with rice or chapati, this curry offers a delicious balance of tangy, spicy, and savory notes, making it a comforting addition to any meal.
Potato Brinjal Tamarind Fry
4
servings10
minutes20
minutesIndulge in a flavorful tamarind-infused potato and brinjal curry, marinated in a blend of spices and slow-cooked to perfection. Perfect with rice or chapati!
Ingredients
Potato – 2
Brinjal – 2
Red Chilli powder – 1 teaspoon
Coriander powder – 2 teaspoons
Turmeric powder – 1/4 teaspoon
Tamarind – A gooseberry size
Salt – 1 teaspoon or as per taste
- For Seasoning:
Oil – 2 tablespoons
Mustard – 1/2 teaspoon
Urad Dhal – 1 teaspoon
Asafoetida – 2 pinches
Onion chopped – 2 to 3 tablespoons
Curry leaves – few
Directions
- Soak tamarind in 1/4 cup of water and extract a thick juice. One or two tablespoons of this juice should suffice.
- Wash the potatoes, peel them, and chop into bite-sized pieces. Do the same with the brinjal. Place both the potato and brinjal pieces in a wide vessel. Add red chili powder, coriander powder, turmeric powder, salt, and the tamarind juice. Mix thoroughly and let it marinate for ten to fifteen minutes.
- Heat oil in a kadai and when hot, add mustard seeds. Once they pop, add urad dal and asafoetida powder, frying until the urad dal turns a light brown.
- Then add chopped onions and curry leaves, frying briefly.
- Next, add the marinated potato and brinjal pieces. Stir well. Sprinkle in half a cup of water and mix again. Cover with a lid and simmer on a low flame, stirring occasionally, until the potatoes are tender.
- This dish pairs well with both rice and chapati.
This looks delicious. I will make it. Did you use the small dark purple eggplants or the long thin light purple ones?
I used small purple eggplant. But for this curry, you can use any type of brinjal.
thanks for the info…. i just wanted to get the proportions the same as you have them.
I made your recipe this evening. It was very good and I thank you for sharing it!
Thank you for your feed back.
Hi mam
I tried this recipe as soon as I saw it
It was very tasty. Your website is really great
Thank you for your kind feed back Kavitha.
Vanakkam! I made this poriyal last night and it turned out great. This is the the third dish from your website that I prepared. I want to try many more. மிகவும் நன்றி
Hi Nikola,
Thank you for trying this curry and your feed back.
I tried exactly according to the recipe. It came out super nice. We had it with hot chapati s