Masala Aloo-Begun (Aloo-baingan in Bengali style)

This is the famous North Indian Aloo-baingan, but in Bengali style. Baingan or Brinjal, which we call "Begun" in Bengali, in bengali which means ['be' - no, 'gun' - quality/caliber] "No quality". But this is one of the vegetables that has immense quality to make any curry taste better where it is present. I just love brinjal in any form, from simple fry(Bengun Bhaja) till any curry, like mashed brinjal(Baingan Bharta) or famous stuffed brinjal(Bharli Wangi). I have tried North-Indian way of making Aloo-baingan, but in bengali way I've tried first time and I have become fan of it. It goes so well with Paratha, Puri , naan, even goes well with Pulao or plain steamed rice. It'a a very easy-to-make recipe. Try it to believe it.........

Ingredients:

Long brinjals : 2(cut into 2" long pieces, then cut into quarter)
Potato : 2 (cut into long pieces)
Onion : 2(medium-chopped)
Ginger : 1"(make into paste)
Garlic : 4-5 cloves(make into paste)
Green chilli : 1 or 2(slitted)
Tomato : 1(big)
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp. (accr. to taste)
Dessicated or fresh coconut : 2 tblsp.
Salt to taste
Sugar : 1 tsp.
Oil : 3 tblsp.
Garam Masala : 1 tsp.(grinded powder of cardamom, cinnamon & cloves)

Method : 

• Heat oil in a pan, fry brinjal and potato pieces with a pinch of salt and turmeric powder. Keep aside.
• In the same pan, add finely chopped onions and slitted green chillies, fry till onions are brown, than add ginger-garlic paste and chopped tomatoes. Add turmeric and red chilli powder. Add 1/2 cup water and in medium flame, saute till oil seperates. 
• Add salt to taste, sugar and coconut. Mix well. Add fried potato pieces and mix well with spices. Add 1 cup water and cover with lid. When potatoes are almost done, add brinjal pieces into the pan. When gravy thickens and spices coat nicely with veges, remove from heat. 
• Garnish with grinded garam masala powder and serve.

Enjoy this simply delicious curry with anything of your choice, chapati or rice.

This dish is definitely going to Priya's Flavours of Bengal event, started by Nayna of Simply Food