This is a typical and simple Andhra Eggplant dish which is a regular at my in-laws place. My family is so fond of Potatoes that I had to sneak in a few potatoes into it to suit their tastes. Another variation of this is to add capsicum instead of potatoes. And Eggplant is supposed to be the best tasting curry of all times! Another important point to note is that Eggplant is avery good source of dietary fiber, potassium, manganese, copper and thiamine vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. So here it is..
Ingredients -
Potatoes 2 medium
Eggplant 1/2 lb
Onion 1 medium
Ginger 1 inch
Green chilli 3 nos
Coriander leaves 1 cup (chopped)
Jeera 1 sp (cumin seeds)
Salt as per taste
Tamarind paste 2 tsp
Seasoning (2 Tbsp Oil, 1sp mustard seeds, 2 sp urad dal)
Method of preparation -
Add the chopped onions (shape of fine strings) and saute them until they turn golden brown.
Mix in the chopped potatoes and eggplant and sprinkle a few drops of water and cook them under a closed lid.
Meanwhile make a paste of ginger, green chilli, coriander leaves, jeera and add it to the cooked onion-potato-eggplant mixture.
Add the tamarind paste and mix well.
Add salt and let it cook for a good 3 min.
The curry is ready to serve either with roti or with rice.
Serves 3 Adults
Preparation Time 30 min
Preparation Time 30 min
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