This is one of the easiest, delicious and healthy mushroom recipes, served with roti, ric...

Punjabi kadi pakodi is a popular dish from the Punjabi cuisine where pakoras are made and...

Pabda fish curry is a very traditional dish from the Bengal. It is quite spicy and has a ...

Sweet tomato chutney is one of the best Indian relishes. This chutney recipe is made in t...

Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy...

The lauki curry along with ridge gourd is made with yogurt based stews or curries. ...

Eggplant-potato Curry Recipe, How To Make Eggplant-potato Curry Recipe

Name: Eggplant-potato curry
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4

Potato brinjal curry is a mixed curry recipe and easy to make. It is a Gujarati recipe in Gujarat called Ringan Batata nu shaak.

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

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.