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Recipe Name: Eggplant and Potato Curry (vagan bateta nu shak)  
Category: Indian Regional Sub Category: Gujrati


Prep Time Cook Time Serves



Medium eggplants sliced   4
Medium potatoes peeled and sliced   4
Medium tomatoes sliced   4
Red chilli, turmeric   1 teaspoon each
Coriander and cumin powders   1 tablespoon each
Garam masala powder   1 teaspoon
Oil   1 tablespoon
Water   4 cups
Sugar and Salt   to taste
Finely chopped coriander leaves to garnish  


  • 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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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1/2 cup
Amount Per Serving
Calories 93 Calories from Fat 18
% Daily Value'
Total Fat  2g 4%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  404mg 17%
Total Carbohydrate  18g 5%
Dietary Fiber   3g 10%
Vitamin A   4%   * Vitamin C   34%
Calcium   * Iron   1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs