Aloo Bhyanta ko Ledo

Aloo Bhyanta ko Ledo (Potato Brinjal Gravy)


3 small potatoes cut in to wedges

6 medium cylindrical brinjal cut in to wedges of about 4 inches long

2 small tomatoes chopped

½ tsp cumin seeds

2 tbsp refined oil

1 tsp chilli powder optional

½ tsp turmeric powder

½ tsp garlic paste

½ tsp ginger paste

1 tbsp cumin seed and coriander seed powder

Salt to taste

Aloo Bhyanta ko Ledo (Potato Brinjal Gravy)

Aloo Bhyanta ko Ledo (Potato Brinjal Gravy)


1)      Heat the oil in Karahi or deep pan.

2)      Add cumin seeds; let it crackle until cumin turns light brown in color.

3)      Add potatoes; fry for ½ a minute add brinjal and fry for 1 minute.

4)      Add salt, turmeric powder and fry for 1 minute.

5)      Add ginger and garlic paste, fry for about a minute or until ginger-garlic gives cooked aroma.

6)      Add cumin and coriander powder, fry for ½ a minute.

7)      Add tomatoes fry for about 1 minute, keep stirring, don’t let it burn.

8)      Add one and half cups of water, let it cook in a medium heat until vegetables are cooked and gravy has formed.

9)      Vegetables should not be watery.

10)   Serve hot, serve with plain rice, pulao or roti.

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© 2018 Authentic Nepali Food-The Himalayan dishes of Nepali cuisine.