Brinjal (Baigan) Jhol curry.

Brinjal Jhol:

It is simplest curry without much spices. It can be used during fastning when we do consider to eat one time without onion and garlic. This is one of my mother recipe which I like from my childhood. This will go best with puri or phulka.

Serving - 3

Ingredients:

Small or long seedless brinjal (baigan) - 5
Patato - 2 big
Tomatoes (use desi) - 4
Peas - 1/2 cup
Green Chillies - 1
Methi seeds - 1/2 tsp
Heeng (Asafoetida) powder - 1/4 tsp
Dhaniya (Coriander) powder - 1.5 tsp
Turmeric powder - 1 tsp
Salt - 2 tsp or as per taste.
Red chilli powder - 1/2 tsp (or as per taste)
Amchur - 1/2 tsp (if you are not using desi tomatos)

Preparation time : 30 mins

1. Cut baigan and potatoes in small pieces and soak them into water. Cut tamatos in small pieces.

2. Add peas also into the water.

3. Put some oil into fry-pan once it is fully heated, add heeng and methi seeds. Note** don't leave methi seeds for long in oil otherwise it will bitter the taste. Drain out all water from the soaked vegitables (potatoes, baigan and peas). Put into fry pan when methi is done (just after 5-6 secs).

4. Mix well all the vegitables see all have atleast one coating of oil. Now add salt. If you have enough oil (or excess oil which is good enough for boil the vegitables) then cover the fry pan with the lid otherwise add some water and then cover the fry pan with lid. leave fry pan at medium temp. Check after 10 mins if Potatos are ready. take out one potato peice and taste it check for salt also.

5. Once potatos are ready then add tumric powder, dhaniya powder, chilli powder and green chili. Mix it well and wait for 2 mins. Now add tomatoes and mix it well. If you want to increase the water you can increase it now and cover the pan with Lid cook it for 15 mins. Check in between if water dries out add some water. At last add amchur (if not using desi tomatos) cook for another 1-2 mins then your curry is ready.

Eat it with puri or phula you will definately eat like a pig.