• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Eggplant and Potato Curry

(Vagan Bateta nu Seshak)
Serves 4
Cooking time 12 minutes
4 medium eggplants sliced
4 medium potatoes peeled and sliced
3 medium tomatoes sliced
1 teaspoon each of red chilli, turmeric, coriander and cumin powders
1 teaspoon hot spice mix garam masala powder (optional)
4 tablespoons oil
4 cups water
sugar and salt to taste
finely chopped coriander leaves to garnish
Heat oil in a pan. Add the tomatoes, spices and little sugar. Fry on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplants. Fry again for about 5 minutes.
Add the water and cook covered on medium / low heats for 4 minutes or till the vegetables are cooked.
Garnish with finely chopped coriander leaves before serving.