Eggplant and potatoes



Ready In:

35-40 min


About this Recipe

By Preeti Gupta

It is delicious you can eat with rice or chapatis.

Easy and quick to make.



  •  small to medium Potato’s
  • 1 lb small Indian eggplant
  • 3 tbsp oil
  • 1 Medium finely chopped Onion
  • 1 Small to medium finely chopped Tomato’s
  • 1 tbsp cut Coriander leaves
  • 10-15  curry leaves
  • Green chilies (according to taste)
  • 2 Red dried chiles
  • 1 Tsp finely chopped or grated – Ginger
  • 1 tsp finely chopped- Garlic
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili (as per taste)
  • 1/2 tsp Garam Masala
  • 1 tsp Mango Powder
  • 1 tsp Salt

For making sprouts:

It is a simple dish. 

Step by Step Instructions

Step 1

Wash the eggplant and potatoes cut eggplant in 4 pieces and potatoes cubes, then and put in a bowl of water. It is very important to put it in water as they will change color.

Step 2

If you have an iron pan is best. Add 3 tbsp oil in the pan. Put the heat on medium. Add cumin seeds to the oil after that add red full pepper, curry leaves and saute it.

Step 3

Ater 1-2 minutes, add finely chopped onion sauté them. Cook for 2-3 minutes till little golden brown add green pepper, ginger and garlic. Saute it for another 1-2 minute so the aroma of garlic and ginger are reduced and cooked. 

Step 4

Add first potatos then add the eggplants. Cover the vegitable for 4-5 minutes intermitingly mixing it. once looked cooked add the spices and cook open on low to medium heat.

Step 5

Once cooked add the fresh corriender leaves and serve.


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