Brinjal & Potato Stir Fry

Brinjal also known as Aubergine or Eggplant is not in my favourite veggie list. But when I had this for the first time when my Mom made it, I immediately fell in love with it. This recipe is so simple to make and tastes great. And can be served as a side dish for roti or rice.


  • ½ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 1 tsp Red chilli flakes
  • ¼ tsp Turmeric powder
  • 2 Potatoes (cut lengthwise)
  • 1 Eggplant/ Brinjal (cut lengthwise)
  • ¼ cup Onion (sliced)
  • 1 spring Curry leaves
  • 2 tbsp Olive Oil
  • Salt to taste 


  1. Heat oil in a non-stick pan and add mustard seeds. Let it splutter, then add in the cumin seeds.
  2. Then add the curry leaves and onions, and stir for a minute.
  3. Add turmeric powder, chilli flakes and salt and mix well.
  4. Add in the potato slices, cover and allow it to cook till its half done. Then, add in the sliced eggplants, give it a good stir and cover with a lid.
  5. Keep the flame on low flame. Sauté well and leave on the flame until the veggies are cooked through.
  6. Transfer the contents to a serving bowl and enjoy with steaming hot rice or chapatis.

Leave a Reply

Your email address will not be published. Required fields are marked *