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Potatoes And Aubergines In Tamarind

Madhuri.Dixit's picture
Ingredients
  Corn oil 4 Tablespoon
  Onion seeds 1⁄6 Teaspoon
  Mustard seeds 1⁄6 Teaspoon
  Fenugreek seeds 1⁄6 Teaspoon
  Onions 2 , sliced
  Ginger pulp 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Garlic pulp 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Tomato puree 1 Tablespoon
  Tamarind paste 1 Tablespoon
  Water 1⁄4 Pint (150 Milliliter)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Potatoes 2 , diced
  Aubergine 1 , diced
  Tomatoes 2 , quartered
  Green chilies 2 , chopped
  Chopped fresh coriander 2 Tablespoon
Directions

Heat the oil in a heavy-based saucepan and add the onion seeds, mustard seeds and fenugreek seeds.
Fry for about 20 seconds then add the onions, continuing to stir-fry until the onions are golden brown.
Lower the heat and add the ginger, ground coriander, garlic, turmeric, chilli powder, tomato puree, tamarind paste, water, sugar and salt.
Stir to mix.
Cover the saucepan and gently cook until the onions have softened and the sauce is thick.
Add the potatoes and aubergines, cover the pan again and cook, stirring occasionally, until the potatoes and aubergine are cooked.
Stir in the tomatoes, green chillies and fresh coriander, transfer to a warmed serving dish and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
3

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