Dry Eggplant and Potato Curry Recipe

Dry Eggplant and Potato Curry Recipe

Dry Eggplant and Potato Curry Recipe. Dry Eggplant and Potato Curry is a luscious North Indian principal dish which is arranged involving child eggplant and potatoes in a combination of flavors like turmeric powder and dried mango powder. This lip smacking dish gives a mixture of flavors mixed in fragrant flavors that makes certain to enhance your feasting experience. Not simply taste, this dish brings various medical advantages to the table also.

Dry Eggplant and Potato Curry Recipe

Brinjals are a rich wellspring of nutrients and minerals which help in assimilation, further develop heart wellbeing and furthermore forestall illnesses like malignant growth and paleness. This tasty dish works out positively for hot chapatis or lachcha paratha and even rice. Assuming that your children have a revultion towards brinjals/eggplant, serve this dish and watch it transform into their number one vegetable. Simple to-make, this dish can be ready for events like pot karma, kitty party, smorgasbords and Sunday early lunch to allure your visitors with your elegant cooking.

Assuming that you are the sort of individual who generally intends to serve something new and unique, set up this delectable dish which would be a much needed development from the typical paneer, mushroom and other normal veggie lover dishes. Attempt this paunch filling primary dish formula and watch your loved ones become an aficionado of your cooking for eternity. Follow this bit by bit formula to set up this astonishing dish and appreciate with your friends and family!

Fixings required for making Dry Eggplant and Potato Curry Recipe

3 tablespoon refined oil
1/2 teaspoon garam masala powder
salt as required
3 huge chopped,peeled potato
4 cloves finely cleaved garlic
2 finely cleaved tomato
1 tablespoon dried fenugreek leaves

dark pepper as required
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
8 diced child eggplant
1 teaspoon dry mango powder
1/2 teaspoon asafoetida

2 finely cleaved green bean stew
1 finely cleaved onion
1/2 teaspoon red stew powder
2 teaspoon finely cleaved coriander leaves
1 tablespoon finely cleaved ginger

Dry Eggplant and Potato Curry Recipe

Instructions to make Dry Eggplant and Potato Curry Recipe

Stage 1 Chop and splash the eggplant
To begin making this tasty dish first, wash eggplant under running water. Presently take a hacking board and cut eggplant in medium measured pieces. In a bowl, add new water and blend salt in it. Drench eggplant pieces in this water and save to the side for 20 minutes. This will keep them from becoming brown.

Stage 2 Saute flavors with onion
Presently, heat oil in a container and add cumin seeds, asafoetida, ginger, garlic and green chillies. Saute on medium fire for 2 minutes. Then, add the cleaved onions and saute till variety changes.

Stage 3 Add potatoes and tomatoes and cook well
To this add the hacked potatoes and cook well. Add tomatoes , salt, pepper and turmeric powder. Cook well till tomatoes are delicate.

Stage 4 Add eggplants, cover and cook
When the tomatoes are delicate, add red stew powder, amchur and blend well. Cook every one of the fixings well. Presently add the splashed eggplants to this combination, blend well to cook. Cover with top till potatoes, eggplants and tomatoes are cooked.

Stage 5 Add coriander leave and garam masala. Serve hot.
At long last, add some garam masala, coriander leaves and dry fenugreek leaves. Blend well and cook for another 3-5 minutes. Serve hot with chapati or rice.

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