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Eggplant-potato curry

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Eggplant-potato curry

	4.0 Stars based on 433 Reviews
Author : asini85...	Published On : Aug 24, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Brinjal Eggplant Aubergene

Description : Eggplant-Potato Curry Recipe made easy, learn how to make Eggplant-potato curry Recipes at home.

Recipe of Eggplant-potato curry
Ingredient Name	Unit	Quantity

Asafoetida a	pinch
black Maharashtrian masala	to taste
cilantro/coriander leaves	to taste
coriander powder	tsp	2
cumin powder	tsp	1
eggplant	number	1
green chilies,	number	4
mustard seeds	tsp	1 1/2
oil	tbsp	1
potatoes	number	2
salt	to taste
sugar/jaggery	to taste
tamarind pulp	to taste
turmeric powder	tsp	1
Directions \| How to make Eggplant-Potato Curry

1. Chop eggplant into 1 inch pieces. Soak in salt water to keep them from turning dark. . 3. Make 1 inch pieces of potatoes. Chop chilies and cilantro. 4. Heat oil in a pan. Add mustard seeds or cumin seeds. As the seeds crackle, add asafoetida, turmeric powder. 5. Add chopped chilies and fry. Add potatoes and stir. Cover and cook them until partially cooked. 6. Drain water from the soaked eggplant pieces. Add them and fry for 5 minutes. Add 1/2 cup water, tamarind pulp, black masala, coriander-cumin powder, salt, sugar or jaggery and cover until the pieces turn soft and the curry thickens. 7. Garnish with coriander leaves. Serve hot.

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Eggplant-Potato Curry, Eggplant Potato Curry Recipe, Vankaya Aloo Kura, Baingan Aloo Ki Sabzi

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Submitted Date:	Mar 13, 2008
Submitted By:	shilpa
Comments:	since i am a kannadiga i dont have maharashtrian black masala powder it would of great help if u...