EGGPLANT AND POTATO CURRY

Eggplant And Potato Curry / Aloo Baingan

Eggplant And Potato Curry is a  traditional Indian style cuisine. Aloo baingan or Potato and Eggplant is a great main dish and easy to make. It is made of aloo, eggplant, tomato and spices, garnish with coriander leaves. You can serve with paratha or rice.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: 3
  • Skill Level: Easy

Ingredients:

  • Eggplant (cut into slice) – 4 medium
  • Potato (peel and cut into slice) – 4 medium
  • Tomato (cut into slice) – 4 nos.
  • Red Chili Powder – 1 tbsp
  • Turmeric Powder – 1 tbsp
  • Coriander Powder – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Oil – 3-4 tbsp
  • Sugar – 1/2 tbsp
  • Finely Chopped Coriander Leaves – 2-3 tbsp

Instructions:

  • Heat the oil in a pan on medium flame, add the tomato, red chili powder, turmeric powder, coriander powder and cumin seed and little sugar, fry for 3-4 min.
  • Add potato and eggplant, fry for 5 min.
  • Add the water and cook covered for 4 min or till the vegetables are cooked.
  • Garnish with coriander leaves.
  • Serve hot eggplant and potato curry with paratha/rice.
EGGPLANT AND POTATO CURRY was last modified: March 21st, 2014 by Authentic Indian Vegetarian Recipes