Potato Brinjal Tamarind Fry

This tamarind-flavored potato brinjal tamarind fry 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. This blend infuses them with rich flavors. The vegetables are then slow cooked to perfection. A classic tempering of mustard seeds, urad dal, and curry leaves adds a delightful crunch and aroma. Additionally, 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. It is a comforting addition to any meal.

How to make

This flavorful dish combines potatoes and brinjal (eggplant) with a tangy tamarind sauce. Start by soaking tamarind in water and extracting the juice. Chop the potatoes and brinjal into bite-sized pieces. Marinate them with red chili powder, coriander powder, turmeric, salt, and the tamarind juice. Let them sit for about 10-15 minutes. In a kadai, heat oil and add mustard seeds, followed by urad dal and asafoetida until golden. Add chopped onions and curry leaves, then incorporate the marinated vegetables. Stir in water, cover, and simmer until the potatoes are tender. This dish is perfect with rice or chapati, making it a versatile addition to your meals.

Potato Brinjal Tamarind Fry Recipe

Potato Brinjal Tamarind Fry

Recipe by S Kamala

Course: SidesCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Indulge 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.

Recipe Video