Yeah….We lovingly call it ‘Aloo’ (meaning potato), though there are brinjals and tomtoes too. This recipe and the memories are quite close to heart. I still remember how it got christened as ‘aloo’. We, sisters, came home from school just then, for lunch. I must be around 12 yrs then. In school we finished an ‘English – Lesson’, bout Mahatma Gandhi; and from that I came to know that aloo means potato in hindi. When I saw my favorite dish for luch and lot many potatoes in it, I called it ‘aloo’. Thus the name is established.
Though I love it, I never tried it; So when I tried it, It went all wrong. I mean the taste was near perfect. but not the look. How would I, when I use, aubergines in place of seeded brinjals. The seeds from the brinjals is all-over the curry here, which adds to the look.
Now I observe my mom when she cooks – and know her li’l secrets which make them so much tasteful and flavorful. This time its a hit. 😉
- 5-6 seeded Brinjals, cubed
- 3-4 medium Potatoes, cubed
- 2-3 medium Tomatoes, cubed
- 4 Garlic cloves
- 10 Curry Leaves
- Coriander leaves (for garnishing)
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Powder
– Heat oil. Add Curry leaves and garlic. ( crush the garlic with the back of the knife to release its flavors)
– Once nice aroma of the above comes, add brinjal pieces and saute well. till they are done, but not mushy.
– Add potatoes, and a bit of salt.
– When potatoes are almost done, add tomatoes, salt, red chilli powder, coriander powder and mix well.
– Pour water till it is above 1cm of the veggies & let simmer till tomatoes turn mushy.
– Once the curry is done, mash few potatoes to thicken the curry.
– Garnish with coriander leaves & serve.
** Adding salt, while adding each veggie, ensures fast cooking & enhances taste too
** The beauty of this aloo is it goes with anything. Rice, chapati, poori, idli, dosa, bread etc.
** Coriander powder is the king of this curry. Avoid it, u have a normal curry, add it, u have heaven in your plate.