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Vangi Batata Bhaji (Potato Eggplant Curry) - This classic, vegetarian, Indian recipe is quick, easy, and delicious. It can be served over rice for lunch or dinner, or as a side dish to your dinner! Aromatic, flavorful curry, takes center stage in this easy Indian recipe, that is ready in minutes!
Prep Time: 5 mins |
Ingredients to make Vangi Batata Bhaji (Potato Eggplant Curry)
2 Eggplants, long & thin
2 Potato
3 Tomatoes
Salt To Taste
1 tsp Red chilli powder
1 tsp Corainder powder
1/2 tsp Garam masala
1 Pinch Turmeric powder
3 tbsp Oil
3 cups Water
1/2 tsp Sagar
2 tsp Corainder leaves
Directions to make Vangi Batata Bhaji (Potato Eggplant Curry)
Step 1:
Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
Step 2:
Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
Step 3:
Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
Step 4:
Cover with a lid and simmer the heat. Cook until the vegetables are done.
Step 5:
Garnish with corainder leaves and serve hot with chapati or rice.
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<< Previous Recipe
Indian Chicken Curry and Cola
Indian Chicken Curry and Cola
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Creamy Apple Salad
Creamy Apple Salad