Brinjal and Potato Rassa Brinjals and potatoes are cooked together with whole garam masala and flavourful masala. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Nov 2016 in Recipes Course New Update Advertisment Main Ingredients Brinjals, Potatoes Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Brinjal and Potato Rassa 8 small Brinjals 2 large Potatoes cut into thick strips 3 tablespoons Oil 1 inch stick Cinnamon 1 Black cardamom 1 Bay leaf 1 Star anise 1 Mace blade 3-4 Black peppercorns 1 teaspoon Red chilli powder 1 teaspoon Garam masala powder 2 medium Tomatoes finely chopped 1 tablespoon Tamarind pulp to taste Salt For paste 1 inch Ginger 4-5 Garlic cloves ½ cup Browned Onions 1 tablespoons Poppy seeds (khuskhus/posto) roasted ¼ teaspoon Turmeric powder 1 tablespoon Coriander powder Method Wash and slit brinjals into 4, keeping the stems intact. Grind ginger, garlic, browned onions, poppy seeds, turmeric powder and coriander powder into a fine paste. 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. Add red chilli powder and garam masala powder and mix well. Add tomatoes, mix well and cook till soft. 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. Remove lid and add tamarind pulp and salt. Stir and simmer for 2 minutes. Serve hot. #Bay leaf #Black cardamom #Black peppercorns #Brinjals #Browned Onions #Cinnamon #Coriander powder #For paste #Garam masala powder #Garlic cloves #Ginger #Mace #Oil #Poppy seeds (khuskhus/posto) #Potatoes #Red chilli powder #Salt #Star anise #Tamarind pulp #Tomatoes #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article