Brinjal Potato Recipe – Authentic Indian Tamarind Curry

Last Updated on 2 months by Neha Deshmukh

Brinjal Potato Recipe – Authentic Indian Tamarind Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a comforting and flavourful Brinjal Potato Curry with a lovely tang from tamarind. It’s the kind of dish my grandmother used to make, and honestly, it just feels like home. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This brinjal potato curry is more than just delicious. It’s relatively quick to make, perfect for a weeknight meal, and incredibly satisfying. The combination of soft, melt-in-your-mouth brinjals and potatoes with the tangy tamarind and aromatic spices is simply divine. Plus, it’s a wonderfully versatile dish – you can adjust the spice level to your liking and serve it with rice, roti, or even dosa!

Ingredients

Here’s what you’ll need to create this magic:

• 4 Brinjals (about 500g)
• 1 Potato (medium, about 150g)
• 2 Tomatoes (medium, about 200g)
• 20 Small Onions (about 100g)
• Berry size Tamarind (about 20g)
• 4-6 Green Chillies (adjust to your spice preference)
• ½ tsp Mustard Seeds
• 1 tsp Urad Dal (split black lentils)
• Few Curry Leaves (about 1 sprig)
• 2 Red Chillies (dried)
• Few Coriander Leaves (for garnish)
• 2-3 tbsp Cooking Oil (sesame or groundnut oil are traditional)

Ingredient Notes

Let’s talk ingredients! Tamarind is the star here, giving this curry its signature tang. In South India, we use different types of tamarind depending on the region – some are sweeter, some are more sour. Feel free to experiment!

For the brinjals, I prefer the long, slender varieties as they have fewer seeds. But really, any kind will work – just adjust the cooking time slightly. Globe brinjals are also great.

Traditionally, this curry is made with sesame or groundnut oil. They add a lovely nutty flavour. If you don’t have either, vegetable oil will do in a pinch, but try to find one of the traditional oils for the most authentic taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slit the brinjals into four pieces lengthwise and cut the potato into two. Pop them into a pressure cooker with enough water to cover, and cook for about 2 whistles.
2. While the veggies are cooking, let’s tackle the tamarind. Soak the tamarind in about 1 cup of warm water for 15-20 minutes. Then, squeeze out the pulp, discarding the seeds and fibres. Set the tamarind extract aside.
3. Now, heat the oil in a kadai (a deep frying pan) over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and red chillies.
4. Next, toss in the small onions, green chillies, and chopped tomatoes. Sauté until the tomatoes are soft and mushy – this usually takes about 5-7 minutes.
5. Carefully pour in the reserved water from the pressure cooker into the kadai and bring it to a boil.
6. Once the brinjals and potatoes are cool enough to handle, gently mash them. Add the mashed vegetables and the tamarind extract to the boiling sauce.
7. Simmer for another 5-7 minutes, or until the curry reaches a slightly watery consistency. You want it to coat the back of a spoon nicely.
8. Finally, garnish with fresh coriander leaves and serve warm!

Expert Tips

• Don’t overcook the brinjals and potatoes! You want them soft, but not falling apart.
• Adjust the amount of green chillies to suit your spice preference.
• If the tamarind is very tart, you can add a pinch of sugar to balance the flavours.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• My friend Priya adds a tablespoon of peanut powder to her version for a richer, nuttier flavour. It’s amazing.
• For a smoother curry, you can blend the tomato-onion mixture before adding the water.
• My mom always adds a pinch of turmeric powder while sautéing the onions for a beautiful colour and added health benefits.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Use 2 green chillies and remove the seeds.
• Medium: Use 4 green chillies.
• Hot: Use 6 green chillies and leave the seeds in.

Festival Adaptations

This curry is often made during festivals like Pongal and Onam in South India. It’s a comforting and auspicious dish to share with family and friends.

Serving Suggestions

Serve this Brinjal Potato Curry hot with:

• Steaming white rice
• Soft rotis or parathas
• Dosa or idli for a South Indian breakfast
• A side of papadums for extra crunch

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of brinjal works best for this curry?

Long, slender brinjals are my favourite, but globe brinjals work well too.

Can I use lemon juice instead of tamarind?

You can, but the flavour won’t be quite the same. Use about 2-3 tablespoons of lemon juice.

How can I adjust the consistency of the curry?

If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Can this be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

What is the best way to prevent the brinjals from discoloring?

Soaking the cut brinjals in water with a little salt or lemon juice can help prevent discoloration.

Is Urad Dal essential for the authentic flavour?

While you can omit it, urad dal adds a unique nutty flavour that’s characteristic of this curry. I highly recommend using it if you can!