Brinjal Potato Mixed Curry is a recipe I turn to when I want something hearty but not too heavy. The combination of brinjal and potato works really well because both vegetables soak up the masala paste as they cook. What makes this version special is the marinating step. Letting the vegetables sit in yogurt and spices for half an hour makes them tender and flavorful from the inside out.
The curry leaves and mustard seeds give a gentle South Indian touch, while the amchoor powder adds a subtle tang that balances the richness. I like how the stirfried capsicum and onions stay slightly crisp, giving a nice contrast to the soft vegetables in the gravy.
About the Recipe
This curry brings together everyday vegetables in a way that feels both familiar and a little different. The marinating step is not something you see in every vegetable curry, and it really does make a difference in how the flavors settle. The sambhar masala gives a warm, earthy base, while the amchoor powder keeps things bright. You do not need any fancy ingredients or techniques.
Just a heavy pan, a little patience during the marinating time, and you will have a curry that tastes like it took much longer. It works well for a simple weeknight dinner or when you want to use up brinjal and potato sitting in your pantry.
Why you will love this recipe
The marinating step is what sets this curry apart. Coating the vegetables in yogurt and spices before cooking helps them turn soft and flavorful without falling apart. The masala paste made with sambhar powder, coriander, and amchoor creates a thick, aromatic gravy that clings to each piece. I always keep the potato skin on because it adds texture and saves time.
The stirfried capsicum and onions on top add a fresh, slightly sweet note that contrasts nicely with the tangy curry. Because the recipe uses one pan for most of the cooking, cleanup is straightforward. The heat level is gentle, so it works well for families. You can adjust the red chilli powder if you want more warmth.
Brinjal Potato Mixed Curry
Cooking Tips
Do not skip the marinating time. Those thirty minutes help the vegetables absorb the yogurt and spices, which makes them tender and flavorful. Use a heavy bottomed pan so the curry does not stick or burn as the water evaporates. When you add the masala paste, stir frequently to prevent it from catching on the bottom.
I usually cook on medium heat once the vegetables are in, which gives them time to soften without scorching. If the curry looks too thick, add a splash of water. If it seems too watery, let it simmer uncovered for a few extra minutes.
Serving and Storing Suggestions
This recipe serves three to four people as a main dish. Prep time is about fifteen minutes, and marinating takes thirty minutes. Cooking takes another twenty to twenty five minutes. Serve the curry hot with soft rotis, steamed rice, or even toasted bread.
It tastes even better the next day once the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a little water to loosen the gravy.
Similar Recipes
- Aloo Baingan Masala
- Mixed Vegetable Kurma
- Capsicum Potato Sabzi
- Kathirikai Urulai Kizhangu Curry
- Sambhar Style Vegetable Curry
Nutrient Benefits
Brinjal provides dietary fiber and antioxidants that support digestion and heart health. Potato adds potassium and vitamin C, especially when you leave the skin on. The yogurt in the marinade brings probiotics and protein, while the spices offer anti inflammatory properties. Capsicum is rich in vitamin A and adds a mild sweetness without extra calories.
Using just one tablespoon of oil keeps the curry light. The tomatoes contribute lycopene, which is good for skin and immune health.
Brinjal Potato Mixed Curry
Ingredients
- 1 large potato
- 1 large or 2-3 small brinjals
- 1 large onion chopped in vertical strips
- 1 tomato ripe finely chopped
- 1 small capsicum halved and thinly sliced
- 1 tsp Fresh coriander leaves finely chopped
- 1 stalk curry leaves
- 1 tsp Sambhar masala
- 1/2 tsp Dhania (coriander seed powder)
- 1/2 tsp Amchoor powder (dried mango)
- 1/4 tsp Turmeric
- 1/4 tsp Red chilli powder
- 3-4 pinches asafoetida
- 1/2 tsp. cumin and mustard seeds
- 1/2 tsp. sugar
- salt to taste
- 1 tbsp. fresh curds
- 1 tbsp. oil
Instructions
- Scrub and wash potato clean, with kitchen scrubber.
- Do not peel. Chop into 2 long pieces.
- Chop brinjal also into 2 long thick pieces.
- Sprinkle a little salt and half turmeric over brinjals.
- Mix curds, sugar and 1/2 sambhar masala and salt to taste.
- Pour half this mixture over potatoes, and half over brinjals.
- Cover and keep aside, to marinate for 30 minutes.
- Heat oil in a heavy pan. Add capsicum, onion, stirfry for 2 minutes.
- Drain and remove with perforated spoon. Keep aside.
- Add seedsand asafoetida to remaining oil, add curry leaves.
- Allow to splutter.
- Add marinated brinjals, potatoes, stir fry for few seconds.
- Make a paste of all masalas and salt in 1/2 cup water.
- Add to vegetables. Stir and add tomatoes.
- Saute till excess water evaporates and a thick curry is left.
- Empty into serving dish, garnish with stirfried capsicum and onions.
- Top with chopped coriander.
- Serve hot with rotis, bread, etc. or even steamed rice.
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Frequently Asked Questions
Can I peel the potato and brinjal before cooking?
You can, but keeping the skin on the potato adds texture and nutrients. For brinjal, peeling is optional. If you use small tender brinjals, the skin softens nicely during cooking.
What if I do not have sambhar masala?
You can substitute with a mix of coriander powder, cumin powder, and a pinch of fenugreek powder. The flavor will be slightly different but still tasty.
Can I make this curry without marinating the vegetables?
You can, but marinating helps the vegetables absorb flavor and stay tender. If you are short on time, marinate for at least fifteen minutes instead of thirty.
How do I know when the curry is done?
The vegetables should be soft when you poke them with a fork, and the gravy should be thick enough to coat the back of a spoon. The oil will start to separate slightly at the edges.
Can I add other vegetables to this curry?
Yes, carrots, beans, or peas work well. Add them when you add the marinated vegetables so they cook through evenly.
