Brinjal Potato stir fry

Brinjal Potato Fry

 Brinjal Potato Stir Fry

(Potato and brinjal cooked and seasoned with onion and spices in coconut oil)

Thani Nadan Series # 5

It was a big no to veggies during my childhood . Hated all the vegetables to the core except for potato, yam and cauliflower. Whatever be the side dish be, lunch was a boring task during my childhood except without a bulzye (egg )or some fried vadams. But this side dish was a savior to the usual boring week day lunch at home. Loved the combo of potato and brinjal and would love to eat lunch with rasam.

Veggies are first cooked and then seasoned in coconut oil. So easy to prepare, no lot of chopping involved and a wonderful combo with sambar or rasam meals and a pappad to make it king size.

Off to the recipe,


  1. Brinjal                       –  2 big(chunks)
  2. Potato                        -1 big(chunks)
  3. Onion                         -1 chopped
  4. Salt                             – As needed
  5. Turmeric powder   – A pinch
  6. Chilly powder          – 2 tsp
  7. Water                        – 3/4 cup
  8. Coconut Oil              – 3 tbspn
  9. Mustard seeds          – 1 tsp
  10. Curry leaves             – few


  • Cook covered brinjal and potato with salt and turmeric powder in 3/4 cup of water  until done on a medium flame.

  • Heat a kadai/ non stick pan, season mustard, curry leaves and onion with 2 tsp of chilly powder. Once the raw smell of the chilly powder goes away, add the cooked veggies to the seasoning and stir well.
  • Serve with rice.

Happy COMFORT  Lunch.