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Eggplant Potato Curry

This South Indian Egg plant Potato dry curry is prepared as a side dish to Rice.Potato chunks blended with eggplant using Indian spices.A treat for Brinjal Lovers.Kathirikkai Urulai Kizhangu Poriyal  tastes good with curd rice. Please check below for easy and quick Egg plant potato Stir fry

Preparation Time:     5 mins
Cook Time :                15 mins
Ready in :                   20 mins
Yields :                         2 Servings

Table 1:
1 tbsp
Ginger and garlic chopped 
1 tbsp
Green chily slit open
1/4 tsp
Cumin seeds
1/2 tsp
Fennel seeds
1/2 tsp
Onions chopped
1/2 Cup
Potato Medium Size
Brinjal / Egg plant Medium Size
Coriander powder
1/2 tsp

Turmeric powder
1/4 tsp
Chilli powder
1 tsp
Coriander leaves
3 stalks

  • Heat Oil in the pan and add mustard, cumin seeds, Fennel seeds. When they splutter, add ginger, garlic and green chillies.  Fry till raw smell goes off.

  •  Add onions.Fry till onions turn translucent. 

  • Add potato and fry for  2 mins. Then add brinjal and fry for a min. 

  • Add turmeric powder, coriander powder, chillii powder, salt, 1/2 cup water  and coriander leaves. Once all the water is absorbed, check whether potato is cooked, If else fry for 2-3 mins in medium flame.

Ginger and garlic can be replaced by ginger garlic paste

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