Hello My Steemain Friends ,

Today I am writing about an interesting Steemit Engagement Challenge S30- W2: which is all time my favourite topic ""Potato Magic Challenge” : Potato Curry – Alur Torkari."" this amazing challenge organised by @bdwomen .

Today, I am preparing a dish made with potatoes and eggplant. Everyone in our household absolutely loves this tangy and semi-gravy style potato-eggplant curry. The ingredients required to prepare this dish are as follows:

Potatoes
Eggplant
Green chilies
Tomatoes
Chopped coriander leaves

Spices
Cumin seeds
Asafoetida (Hing)
Salt
Turmeric powder
Red chili powder
Coriander powder
Kashmiri red chili powder
Garam Masala
Dried mango powder (Khatayi)

Method:

• First, I took a bowl of water and washed and chopped the eggplant directly into it. We chop the eggplant while keeping it submerged in water to prevent it from turning black.

• Next, in the same manner, I peeled and chopped the potatoes into small pieces.

• I also chopped the tomatoes into small pieces and sliced the green chilies.

• Than, I poured mustard oil into a wok (kadai). Once it was sufficiently hot, I tempered it with cumin seeds and asafoetida.

• Then, I added the chopped tomatoes and green chilies and sautéed them for about 2 minutes. After that, I added all the spices: turmeric powder, Kashmiri red chili powder, coriander powder, red chili powder, and salt.

• I mixed everything thoroughly with the tomatoes. Once the tomatoes were well-cooked and soft, I added the vegetables (potatoes and eggplant) that I had previously washed and chopped.

• I mixed the spices and vegetables together thoroughly, added about half a glass of water, covered the wok with a plate, and set it to cook over low heat.

• I stirred the dish occasionally while it cooked; within 20 to 25 minutes, the curry was ready.

• Finally, I added the Garam Masala and the dried mango powder (Khatayi), and mixed everything together well. Thus, the potato and eggplant curry was complete.

• While serving, I garnished the dish with chopped coriander leaves.

Everyone in our family loves this potato and eggplant curry. It requires very few ingredients and can be prepared very quickly. It pairs wonderfully with roti, paratha, or rice. We can experiment with potatoes in countless ways; whether combined with peas, cauliflower, pointed gourd (parwal), or various other ingredients, we can prepare a wide variety of potato-based dishes.

Everyone in our household absolutely loves the potato and eggplant curry (Aloo Baingan). We enjoy eating it with both parathas and rice. Whenever we crave something zesty—something a little different from a simple potato dish—I prefer to prepare this very potato and eggplant curry. This is because it tastes just as delightful with rice as it does with parathas. In fact, my husband tends to enjoy it even more when paired with rice. However, I always prepare this dish in quantities calculated to ensure that there are no leftovers for the next day. This is because eggplant tends to cause flatulence or digestive discomfort in some people. Consequently, we avoid consuming eggplant dishes the following day; after all, while taste is certainly important, safeguarding one's health is equally—if not more—essential.

I want to invite my friends to take part in this contest: , @tasonya , @blessedlife , @sduttaskitchen"

Thankyou 🙏

Greetings