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Eggplant And Potato Curry

Meal.Mates's picture
Eggplant And Potato Curry is a yummy vegetable dish that is perfect for your dinner parties or even a formal get together at home or outside. I am sure you will get hooked to this Eggplant And Potato Curry recipe.
Ingredients
  Potatoes 500 Gram
  Eggplant 500 Gram
  Salt To Taste
  Vegetable oil 2 Tablespoon
  Mustard seed 1 Teaspoon
  Finely chopped ginger 1 Teaspoon (Fresh)
  Green chilies 3 , chopped
  Garlic 1 Clove (5 gm), finely chopped
  Curry leaves 4
  Turmeric 1⁄2 Teaspoon
  Coriander sprigs 1 (For Garnish)
Directions

Boil potatoes and, when cool enough to handle, skin them and cut into 2.5cm cubes.
Cut unpeeled eggplant into cubes of the same size, place in a bowl and cover with cold salted water.
Heat oil in a frying pan on medium heat and add mustard seed.
As the seed starts spluttering, add ginger, half the chili, garlic and curry leaves if using.
Fry for a minute, stir in turmeric and add drained eggplant.
Cover and cook for about 5 minutes or until eggplant is tender.
Remove lid, turn up heat and add potato.
Fry, turning vegetables over once or twice, for 3-4 minutes.
Season to taste, adding remaining chili if liked, and serve strewn with coriander.
Serves 3-4.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 207 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 108.3 mg4.5%

Total Carbohydrates 32 g10.8%

Dietary Fiber 7.5 g30%

Sugars 4.4 g

Protein 4 g8.8%

Vitamin A 3.2% Vitamin C 77.3%

Calcium 3.8% Iron 9.9%

*Based on a 2000 Calorie diet

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Eggplant And Potato Curry Recipe