Saturday, May 2, 2020

Dry Eggplant and Aloo curry



Eggplant/ Baingan - 6 purple small ones - (each cut into long 4 pieces) Potatoes - 1 L ( cut into bite pieces)
Onion - 1 S ( chopped fine)
Tomato - 1 M ( chopped fine)
green chili - 1 chopped Ginger garlic paste - 1 teaspoon Cumin seeds -1 tablespoon Mustard seeds -1 tablespoon 
Urad dal - 1/2 tsp
Turmeric powder -1/2 tsp Red chilli powder -1 tsp Salt - to taste Coriander powder -1 tsp 
Garam Masala powder - 1/2 tsp ( optional)
Amchur powder - 1/2 - 1 tsp Chopped coriander leaves - handful 
Oil - 3- 4 tablespoon

Preparation:
1. Marinate eggplant with rcp, salt, haldi and keep a side
2. Add water n potatoes in Microwave bowl and cook for 8 mins

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds and urad dal and fry for 2 mins
2. Now add onion and cook till onions are light brown.
3. Now add ginger garlic paste and stir once
4. Now add tomato and coriander powder and cook till oil oozes out.
5. Now add eggplant n mix well and close with a lid andcook on low flame for 5 mins
6. Now add boiled potatoes and mix well and cook on low flame another 5 mins
7. Now add Garam Masala and anchor powder n mix well.
7. Garnish with coriander leaves n cook on low flame for 5 more mins.

No comments:

Post a Comment