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.

Summary

Servings4Cuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Potatoes500 Gram
 Eggplant500 Gram
 Salt To Taste
 Vegetable oil2 Tablespoon
 Mustard seed1 Teaspoon
 Finely chopped ginger1 Teaspoon (Fresh)
 Green chilies3 , chopped
 Garlic1 Clove (5 gm), finely chopped
 Curry leaves4
 Turmeric1⁄2 Teaspoon
 Coriander sprigs1 (For Garnish)

Nutrition Facts

Serving size

Calories 207 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 108.3 mg4.5%

Total Carbohydrates 32 g10.8%

Dietary Fiber 7.5 g30%

Sugars 4.4 g

Protein 4 g8.8%

Vitamin A 3.2% Vitamin C 77.3%

Calcium 3.8% Iron 9.9%

*Based on a 2000 Calorie diet

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.
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