Gujarati Eggplant And Potato Curry. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to. Gujarati, veg curries, vegetarian on january 16, 2021 by :
Add the aubergine pieces, mix. Deglaze with 2 tbsp of water and ensure no bits are stuck to the bottom of the pot. Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan.
Add The Chopped Tomato, Chilli, Jaggery And Season To Taste.
Temper the whole spices along with. Then add red chili powder, cumin powder, coriander powder, salt and cover it with a lid then cook it on a slow flame for 10 minutes. Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender.
1/2 Teaspoon Garam Masala Powder;
1 tsp cumin seeds 1 tsp salt 1. Eggplant potato curry or vangi batata bhaji is one and same thing. Press the manual or pressure cook mode on high pressure for 3 minutes.
Next, Add The Tomato Passata, Curry Powder, Turmeric Coriander Powder, Salt And Green Chillies To The Pan.
Now add a little salt, curry leaves and ginger garlic paste. Drain water from the soaked eggplant pieces. Add potato and eggplant, fry for 5 min.
When The Oil Begins To Separate And Appear On.
Cover again and cook for another 12 to 15 minutes, until the aubergine and potatoes are cooked well enough. Add the water and cook covered for 4 min or till the vegetables are cooked. Once the tomatoes are soft add the red chilli powder, amchur and mix well.
Add 2 Cups Of Water And Salt As Required.
It is one of the most famous north indian side dish, simply cooked with potatoes and eggplant, flavored with mild spices to give a proper texture to the dish. Stir half way through cooking. Add 200mls water and simmer for 4 minutes over a low heat with the lid on.