Eggplant and potatoes

Servings

4

Ready In:

35-40 min

Inroduction

About this Recipe

By Preeti Gupta

It is delicious you can eat with rice or chapatis.

Easy and quick to make.

Ingredients

2 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
1 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.