| 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 |
|
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 |
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|
|
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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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