Eggplant And Potato Curry Recipe
Eggplant And Potato Curry is a yummy vegetable dish that is perfect for your dinner parties or even a formal get together at home or outside. I am sure you will get hooked to this Eggplant And Potato Curry recipe.
Ingredients
| 500gpotatoes | ||
| Eggplant | 500 Gram | |
| Salt | To Taste | |
| Vegetable oil | 2 Tablespoon | |
| Mustard seed | 1 Teaspoon | |
| Ginger | 1 Teaspoon, finely chopped | |
| Green chilis | 3 , chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Curry leaves | 4 | |
| Turmeric | 1/2 Teaspoon | |
| Coriander sprigs to garnish | ||
Directions
Boil potatoes and, when cool enough to handle, skin them and cut into 2.5cm cubes.
Cut unpeeled eggplant into cubes of the same size, place in a bowl and cover with cold salted water.
Heat oil in a frying pan on medium heat and add mustard seed.
As the seed starts spluttering, add ginger, half the chili, garlic and curry leaves if using.
Fry for a minute, stir in turmeric and add drained eggplant.
Cover and cook for about 5 minutes or until eggplant is tender.
Remove lid, turn up heat and add potato.
Fry, turning vegetables over once or twice, for 3-4 minutes.
Season to taste, adding remaining chili if liked, and serve strewn with coriander.
Serves 3-4.
Cut unpeeled eggplant into cubes of the same size, place in a bowl and cover with cold salted water.
Heat oil in a frying pan on medium heat and add mustard seed.
As the seed starts spluttering, add ginger, half the chili, garlic and curry leaves if using.
Fry for a minute, stir in turmeric and add drained eggplant.
Cover and cook for about 5 minutes or until eggplant is tender.
Remove lid, turn up heat and add potato.
Fry, turning vegetables over once or twice, for 3-4 minutes.
Season to taste, adding remaining chili if liked, and serve strewn with coriander.
Serves 3-4.
Chef
