Stir fried potatoes and aubergines

A unique and yummy combination of potatoes and aubergines ( brinjal) that you can try out as a side dish with rice or roti. This recipe was passed on to me by my Mom, and it turns out to be a different and yummy recipe. This was my first time trying out a potato and aubergines combination. 


  • Onions- 2
  • Red capsicum – 1
  • Baby potatoes, boiled and chopped  – 12
  • Brinjals, small – 6 ( If you have a large brinjal, just use a quality that is approximately half of the chopped baby potatoes ) 
  • Finely chopped methi leaves – a handful 
  • Ginger, 1 inch finely chopped
  • Garlic, 1 clove finely chopped
  • Cumin seeds – 1 tsp
  • Coriander seeds, crushed – 1 tsp
  • 1 whole red chilly, crushed 
  • Red chilly powder – 1/4 tsp 
  • Thick yogurt – 1 tbsp
  • Chopped coriander leaves for garnishing 
  • Salt to taste
  • Oil – for sautéing


  • Boil 12 baby potatoes in water until soft. This is the first step so that everything else can be made ready while they cook
  • Slice two onions finely and keep aside 
  • Slice 1 red capsicum after removing stalk, seeds, which may be used for some other dish like sambar
  • Chop ginger, a clove of garlic fine
  • Heat 1 tbsp oil until golden brown and add cumin seeds and 1 crushed coriander seeds
  • Add the onions and sauté until golden brown 
  • Add the chopped capsicum, ginger and garlic  to the sautéed onions along with a crushed red chilly and 1/4 tsp red chilli powder
  • Add some chopped fenugreek leaves 
  • Slice 6 small brinjals, half the quantity of potatoes, into eight slices each, and add to the pan
  • Stir and close with lid, sprinkle some water and simmer until the brinjals become soft. Add salt and mix
  • Slice cooked potatoes with skin into circles and add. Simmer for a while
  • Switch off heat. Beat one tbsp thick curd with a fork to prevent curdling
  • Add to the vegetable mixture  and mix
  • Garnish with chopped coriander leaves

Enjoy the tasty stir fried baby potatoes with aubergines with rice or rotis.


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