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POTATO - EGGPLANT STEW
Potato Curry With Brenjal - South Indian Style
250 Grams of Potatoes.
250 Grams of Eggplants.
200 ml of Refined oil.
100 Grams of Tomatoes- cut in to pieces.
2 Spoons of red Chilly powder.
1 Spoon Mustered seeds.
1 Spoon finely chopped Ginger.
4 Lengthwise split Green Chillies.
2 Onions - chopped.
1 Spoon Turmeric powder.
Salt to Taste.



 

Wash and cut the Eggplants into pieces and place in water. Wash and peel the Potatoes. Cut in to medium size pieces and place in water along with Eggplant pieces.

Put a deep bottomed vessel on the stove, pour oil in the vessel and heat. Add chopped Onions, mustered seeds, chopped ginger and green chillies. Saute well.

Now remove the Eggplant and Potato pieces from water and add along with tomato pieces, red chilly powder and turmeric powder to the above ingredients in the vessel and fry for about five minutes. Add sufficient Salt and water and allow to simmer on medium flame until the preparation is done well.

SERVE HOT WITH BREAD AND PANCAKES.


Preparation Time: 30 Minutes Serves:
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

India
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