Eggplant and Potato Curry (version II)

Vagan Bateta nu Shak - Gujarati

(1 vote)

4 medium eggplants sliced
4 medium potatoes peeled and sliced
4 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 minute(s) till the tomatoes are soft.

Add potatoes and eggplants. Fry again for about 5 minutes.

Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.
Garnish with finely chopped coriander leaves before serving.

Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).



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