Potato and small eggplant

Name: How to cook Potato and small eggplant - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Aruna Thapar

Potato and small eggplant

#goldenapron3 #week_13 #puzzle # potato

Ingredient

Food ration :

2 servings

Cooking time :

30 minutes

Cooking instructions

* Step 1

Wash, peel and chop brinjals, potato, onion, garlic, ginger. Make a puree of tomato by grating.

* Step 2

Heat oil in a karahi. Deep fry brinjals and potatoes and remove in a plate.

* Step 3

Now remove excess cooking Oil from karahi leaving only 2 tb spoon in karahi. Put cumin seeds and when cumin seeds splutter put finely chopped ginger and garlic. Sauté for 30 seconds. Add onions and saute for 1 minute or till onion gets translucent. Add tomato puree and half of the salt, red chilli powder, turmeric powder and garam and mix well.

* Step 4

Let this masala simmer on low flame. In the meanwhile mix mango powder, masala, coriander seeds powder and remaining salt red chilli in a plate and fill this masala in fried brinjal slits. Now mix brinjals and potato fries in masala karahi and mix well.

* Step 5

Add 2 tb spoon of water and cook on low flame till oil leaves the karahi and all masala is coated/mixed thoroughly. Garnish it with coriander leaves.

* Step 6

Serve hot with chapatti or parantha.

Note: if there is a photo you can click to enlarge it

Tag

small brinjals big sized potatoes tomatoes onion garlic piece Ginger Green chilli cumin seeds Salt red chilli powder turmeric powder garam masala coriander seeds powder mango powder

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