Aloo Badane Gojju / Potato Egg Plant Gravy

It is the peak summer time here in North Eastern United States. This time of the year we binge on fresh vegetable. Often we pick our own if not grow them. People who do not like their vegetables should try eating them in summers and see what real vegetables taste like. Not the waxed ,transported across continents junk, but real ones which smells and feels like vegetables.

This time of the year we have make shift farm-stands spring back to life. We all wanna be gardeners try growing different vegetables and flowers. When we fail we just go pick them from the numerous small farms around here.  I made some potato eggplant gravy the other day as a part of a meal. Forgot to take a stand alone picture of the Gojju.

we will need,

Eggplant 5-6 (small round purple ones cut into quarters)
Potatoes 2  (cut into chunks  and cooked)
Coconut oil or peanut oil 2-3 tbsp
Mustard seeds 1/4 tsp
Jeera a generous pinch
Hing a dash
Curry Leaves
Salt to taste

For the masala we will need

Kopra 1/2 cup loosely packed
Green Chillies 5-7  (adjust according to taste)
Garlic 3 cloves
Ginger 1/2 "
Coriander a handful
Mint a handful
Cloves 4-5
Cinnamon 1/2" small piece
Tamarind extract 1/2 tsp


  • Prep the eggplants and potatoes and keep it aside. 
  • Combine all the ingredients for masala in a blender and blend it into a smooth paste.
  • Heat the oil in a thick bottom pot and throw in the mustard, jeera, Hing and curry leaves.
  • Once they stop crackling, throw in the eggplant. Saute for a minute or two and pour in the Masala
  • Add half and cup of water, stir and cover. Cook till the eggplants are tender (but not fallen apart). 
  • Throw in the cooked potatoes and salt. Stir well. Cover and cook for a few more minutes. 
  • Remove from heat and serve hot with a bread of choice

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