Curry brings happiness, especially if it has aubergine! Today I will share a delicious Bengali curry recipe made with aubergine, potato and cabbage. You can add or omit any vegetable you desire but it still will create a delicacy!

You basically need aubergine (round big one), potato and cabbage or any of your favorite vegetable. However, to cook a nice curry, it is important to cut all vegetables in a harmonious shape. For this recipe I have cut them all in 3cm cube shape.

Slice the onion thinly. Usually for the vegetable curry, you can only use turmeric and coriander powder for the base. However, I have used all the spices like turmeric powder, chili powder, coriander power, cumin powder and gorom moshla(aka Garam Masala in Hindi) powder along with ginger and garlic paste. The reason that I have used them all to make the gravy thicker for this recipe as it tastes extra delicious with aubergine!
In the picture below, you are seeing some chilies in addition to chili powder. It is totally optional how much of heat you want in your curry. As we Bengalis can pretty much devour heat and spices, we always cook our curry with 3 to 4 fresh chilies along with chili powder!

Now, it is very important to make the gravy properly. Otherwise uncooked gravy tastes like raw spice and you really don’t want that! So you have to warm the oil first and then fry the onion with salt (I repeat, with salt) until golden brown. The reason to fry the onion with salt is because it helps to soften the onion and you don’t have to blend the spices like the Indian cooking. When the onion is golden brown, add the ginger garlic paste and rest of the ground spices and chili (Step 1 in the picture). Stir the mixture for a minute and then 50ml water (Step 2). Water helps the spices to get cooked and removes the raw taste. Stir the gravy occasionally and after 5 or 6 min, when water get reduced and oil floats on top, you know your gravy is ready (Step 3).

Tips 1: Fry onion together with salt to soften them quickly.

Now, its time to add the veggies in the gravy. Remember, always put the root vegetables first, as they take longer time to cook. If you put all vegetables at once, you will end up with a mashed like substances which will not in any way look like curry!
So grab your potatoes (or any root vegetable you have chosen like carrots or sweet potatoes) and put them in gravy. Stir them for 4 or 5 minutes until they look little bit fried. However, your goal is not to fry them but to half boil. At this point, add 100 ml of water which will help in half cook the potato. You can cover the pan at this point and forget about it for… 5 minutes. Remember, always keep the flame of your stove in medium heat. Please don’t come here and blame me for your burnt curry!

Tips 2: Cook root vegetables, like potato, carrots, sweet potato, pumpkin first as they take longer to get cooked.

When potatoes are little bit soften and waters are soaked, you can add the aubergine and cabbage. Remember, you can also add green beans (frozen or fresh, zuchini or similar soft vegetables as you desire. Stir them for couple of minutes. Now at this point you can add 100 ml water to cook the veggies or you can just cover them with lid in LOW flame because the soft vegetables has enough water within to cook itself. But if you choose to put water, please don’t flood them, just add enough to cover.

Well I have decided to add water to fasten the process (because I could not be more hungry!). I usually check the salt at this point.
Cover the pot and cook the curry until you get a desired consistency and thickness. It depends upon you, how thin or thick you want your gravy to be. I prefer little bit thicker as it goes perfectly well with anything like bread, ruti or rice on the side.

You can garnish the curry with fresh coriander leaves (only if you like them) or sprinkle some ground cumin. Both increase the taste a thousand time. Enjoy the aubergine-potato-cabbage magic with your favorite carbohydrate! Oh, did I forget to tell? It can be eaten as it is (without carbs) too! Isn’t it amazing? Just try! Happy Currying!

Recipe: 4 Serving Prepping time: 10 minutes, Cooking time: 25 minutes

Ingredients: Vegetables 1 Medium Aubergine (also called Brinjal or Eggplant) 4 Big Potato 1/4th of a Medium Cabbage head Spice and Condiments 40ml Vegetable Oil 1big Onion 1tbs fine Salt 1tsp Ginger paste 1tsp Garlic paste 1tsp Turmeric powder 1tsp Gorom Moshla powder 1tsp Chili powder 1tsp Cumin powder 1tsp Coriander powder 2-3 Chili (optional)

Instruction 1. Slice onion, cut aubergine, cabbage leaves and potato into big cubes (you can keep potato skin on if you like). 2. Heat oil in a wok or big pot, put salt and onion when oil is warm. Fry the onion until golden brown. Add rest of the spices and cook until oil floats. 3. Add potato in the cooked gravy and stir the potatoes until they are little fried and changes color. Then add 100 ml water and boil the potato until half cooked. 4. Now add aubergine and cabbage (or other soft veggies) and stir until they change color. 5. Add 100ml water and cover the pot. Boil the curry until desired consistency. 6. Garnish your curry with coriander leaves or ground cumin as per desire. and Enjoy!