How to make Brinjal and Potato Rassa - Brinjals and potatoes are cooked together with whole garam masala and flavourful masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Brinjal and Potato Rassa Recipe Card

Brinjal and Potato Rassa

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

For more recipes related to Brinjal and Potato Rassa checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Lowfat Bharwan Aloo, Aloo Palak Methi, Mooli aur Methi ka Saag, Black Pumpkin Curry.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Brinjal and Potato Rassa Recipe

  • Brinjals 8 small

  • Potatoes cut into thick strips 2 large

  • Oil 3 tablespoons

  • Cinnamon 1 inch stick

  • Black cardamom 1

  • Bay leaf 1

  • Star anise 1

  • Mace blade 1

  • Black peppercorns 3-4

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Tomatoes finely chopped 2 medium

  • Tamarind pulp 1 tablespoon

  • Salt to taste

  • For paste

  • Ginger 1 inch

  • Garlic cloves 4-5

  • Browned Onions ½ cup

  • Poppy seeds (khuskhus/posto) roasted 1 tablespoons

  • Turmeric powder ¼ teaspoon

  • Coriander powder 1 tablespoon


Step 1

Wash and slit brinjals into 4, keeping the stems intact.

Step 2

Grind ginger, garlic, browned onions, poppy seeds, turmeric powder and coriander powder into a fine paste.

Step 3

Heat oil in a non-stick kadai. Add cinnamon, black cardamom, bay leaf, star anise, mace and peppercorns and sauté. Add ground paste, stir well and sauté till dark brown.

Step 4

Add red chilli powder and garam masala powder and mix well. Add tomatoes, mix well and cook till soft.

Step 5

Add potato strips. Mix, cover and cook for 2 minutes. Add brinjal, mix and add 2 cups of water. Mix lightly, cover again and cook till the vegetables are done.

Step 6

Remove lid and add tamarind pulp and salt. Stir and simmer for 2 minutes.

Step 7

Serve hot.