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Eggplant-potato Curry

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About Recipe

How to make Eggplant-potato curry

(2 ratings)
1 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Eggplant-potato curry
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : November 23, 2016


Ingredients used in Eggplant-potato curry
• Eggplant - 1 numbers.
• Potatoes - 2 numbers.
• Green chilies, - 4 numbers.
• Turmeric powder - 1 teaspoons.
• Asafoetida - pinch.
• Mustard seeds - 1 1/2 teaspoons.
• Tamarind pulp - to taste.
• Black maharashtrian masala - to taste.
• Coriander powder - 2 teaspoons.
• Cumin powder - 1 teaspoons.
• Salt - to taste.
• Sugar/jaggery - to taste.
• Oil - 1 tablespoons.
• Cilantro/coriander leaves - to taste.
Method:
  • Chop eggplant into 1-inch pieces. Soak in salt water to keep them from turning dark.
  • Make 1-inch pieces of potatoes and Chop chilies and cilantro.
  • Heat oil in a pan add mustard seeds or cumin seeds fry them till they crackle and add asafoetida, turmeric powder and mix well.
  • Now add chopped chilies and fry.
  • Add potatoes and Cover and cook them until they are half cooked.
  • Drain water from the soaked eggplant pieces. Add them and fry for 5 minutes.
  • Now 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.
  • Garnish with coriander leaves. Serve hot.





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Recent comments

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vahuser Posted on Thu Mar 13 2008

since i am a kannadiga i dont have maharashtrian black masala powder it would of great help if u give us the recipe of the same

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