| Recipe Name: Eggplant and Potato Curry (vagan bateta nu shak) |
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| Category: Indian Regional |
Sub Category: Gujrati |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| Medium eggplants sliced |
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4 |
| Medium potatoes peeled and sliced |
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4 |
| Medium tomatoes sliced |
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4 |
| Red chilli, turmeric |
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1 teaspoon each |
| Coriander and cumin powders |
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1 tablespoon each |
| Garam masala powder |
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1 teaspoon |
| Oil |
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1 tablespoon |
| Water |
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4 cups |
| Sugar and Salt |
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to taste |
| Finely chopped coriander leaves to garnish |
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Method: |
- Heat oil in a pan. Add the tomatoes, spices and little sugar. Fry on medium heat till the tomatoes are soft.
- Add potatoes and eggplants. Fry again for about 5 minutes.
- Add the water and cook covered on medium heat till the vegetables are cooked.
- Garnish with finely chopped coriander leaves before serving
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Tags:
eggplant, brinjal, potato, turmericEggplant and Potato Curry (vagan bateta nu shak), medium , tomatoes , sliced
, eggplants , coriander , leaves , heat ,
add , chopped , fry , 4
medium , potatoes , again , sugar , soft , minutes , little , vegetables , constipation , serving
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