Eggplant & Potatoes ~ Indian Style

Prep Time : 10 mins                                        Cook Time : 20 mins

INGREDIENTS

  • 1/2 Kg  Eggplant / Brinjal/ Baijan
  • 2 Medium Potatoes
  • 2 Medium Onion
  • 3 Medium Tomatoes
  • 3 Green Chillies
  • 1 tsp chopped Garlic
  • 1 tbsp Ginger paste
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder ( Dhania)
  • 1 tsp Cumin Powder ( Zeera)
  • 1 tsp Turmeric
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Fenugreek (Methi ) seeds
  • 3 tbsp Oil
  • 1 chicken cube (optional)
  • 1 sprig of coriander / Cilantro/Dhania
  • Salt to Taste

METHOD

  1. Cut the eggplant and potatoes  into small cubes about 1/2 inch. Wash and drain.
  2. Heat Oil in a pan and add the potatoes and fry for 3 mins till the potatoes are a slightly crisp. Then add the cumin seeds, fenugreek seeds, chopped onions,chopped green chillies, ginger and garlic.
  3. Fry for about a minute and then add the turmeric, salt, chilli powder, cumin powder, coriander powder and stir.
  4. Add the eggplant and mix with the potatoes and masala.  Sprinkle a bit of water and cook it on low heat for 10 mins. To make a tasty eggplant curry, the eggplant should always be cooked with minimum water over low heat.
  5. When the vegetables are a bit soft, add chopped tomatoes and the chicken cube ( this is optional and is added to give a nice flavor to the eggplant) . Sprinkle a bit of water and cover and cook for additional 5-10 mins till the vegetables become tender and the oil starts separating .
  6. Serve in a dish and garnish with coriander.

Serves : 4

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>