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Potato and Eggplant Curry
Potato and Eggplant Curry Recipe
Ingredients
1 long eggplant
[cut into 1/2" thick round slices]
3 medium potatoes
[cut into 1/2" thick round slices]
1 medium onion chopped into cubes.
1/2 capsicum chopped into cubes
2 tbsp curd
1 tbsp tomato puree
1/2 tsp garlic paste
Method
Take 3 tbsp. oil in a nonstick pan, when it is little hot lower
the heat & put
eggplant pieces on it, [don't put one piece on other], sprinkle
little salt on it &
cover it, after 2 minutes turn the side & cover it again.
Cook it till it becomes golden brown from both sides, put little
more oil if
needed.Follow the same method with rest of the eggplant & potatoes
& keep
them side.
Take 1 tbsp oil in the same pan heat it & fry onions, but don't
make it brown &
let it be crispy then add capsicum & fry it for another 2 minutes.In
the mean
time mix curds, tomato puree, garlic paste, ginger paste, garam
masala, red
chilli, kashmiri paste & salt.
When capsicum is done pore this mixture on it & let it fry for
2 more minutes,
then add fried eggplant, potatoes, green chilli & coriander
& cover it for 2-3
minutes so that masala can mix well with vegetables.
Lastly add whipped cream and let it cook for another minute.
Remove from heat & serve hot with Paratha or Roti.
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1 tsp kashmiri masala paste
salt to taste
2 tbsp whipping cream
1 tbsp finely chopped coriander
1 green chilli finely chopped
oil for cooking
1/2 tsp ginger paste
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