Potato Eggplant is everyday every home curry, which can be enjoyed any time during the day throughout the year. Here's how I make it,
- Cumin Seeds, Mustard Seeds, Asafoetida, Salt, Turmeric Powder, Jaggery, Oil
- Add Eggplant and Potato, mix it well, cook it for 2 to 5 mins.
- Add salt, and turmeric powder and mix it well. Cook it for 5 mins.
- Add tomato, cook for 2 more mins and add Chilli Garlic Paste to it.
- Add Coriander powder, jaggery and some water.
- Close the cooker lid and let it cook for 3 whistles. Turn off the gas and let it cool down.
- After it cools down, last add Cilantro and Garam Masala.
Enjoy the Curry with Chapati/Rotli, Bhakhri, Rotla or Khichadi.
Ingredients
- Eggplant, Potato, Tomato, Jaggery, Garam Masala, Red Chilli Garlic Paste, Cilantro- Cumin Seeds, Mustard Seeds, Asafoetida, Salt, Turmeric Powder, Jaggery, Oil
Recipe ~
- In a pressure cooker, heat oil; add mustard seeds, cumin seeda and asafoetida; let it crackle.- Add Eggplant and Potato, mix it well, cook it for 2 to 5 mins.
- Add salt, and turmeric powder and mix it well. Cook it for 5 mins.
- Add tomato, cook for 2 more mins and add Chilli Garlic Paste to it.
- Add Coriander powder, jaggery and some water.
- Close the cooker lid and let it cook for 3 whistles. Turn off the gas and let it cool down.
- After it cools down, last add Cilantro and Garam Masala.
Enjoy the Curry with Chapati/Rotli, Bhakhri, Rotla or Khichadi.
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