Rasam with a perfect blend of potatoes, cauliflower, greens peas, and spices makes this r...

The dish bhuna chicken is an extension of that process where meat is added to the spices ...

Tomatoes and Spring Onions curry is a very simple and fast to cook dish. The dish is spic...

Fresh Bombay duck fish cooked in a tangy tamarind and tomato based spicy sauce. ...

It is a vegetarian fare from Banaras made with three main ingredients khoya, green peas a...

snake guard cooked in yogurt with the south Indian tadka served with rice....

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.