Method 1:
Ingredients:
1 pound Eggplant (not shown in the picture)
4 Medium Size Potatoes (any color)
1 Medium Onion
1 Large Tomato
2-4 Chillies
2-4 tbsp Oil
1 tbsp Red Chilli Powder
½ tbsp Garam Masala
½ tbsp Finely chopped Ginger
¼ tsp Turmeric
Salt to taste
Method 2:
Additional Ingredients:
10 - 15 Almonds/Cashew
1 tbsp Poppy Seeds
2 tbsp Shredded Coconut, and
2 Cardamom
Preparation:
In a pan add oil and once the oil is hot enough, add the ginger and saute it until lightly brown.
Add chopped onion, Green Chillies and saute it for a minute
Add Potato, tumeric and saute it for a minute
Keep the lid on and cook it for few minutes until Potato becomes tender in a medium low flame (Do not overcook the potato)
Once the potato is tender enough, add Eggplant pieces and stir it well after adding the required amount of salt and red chilli powder
Keep it cover and stir it occasionally
Add chopped Tomato , Garam Masala and stir it well
Keep it cover and stir it occasionally
Cook it until the Eggplant becomes tender and well cooked
Method 2:
Pure the Tomato along with the Almonds, Cardamom, Coconut, and Poppy seeds
Add it to the base once Eggplant becomes tender and medium to well cooked
Cook it for 5 more minutes in a medium low with a lid on
Serve it with Rice or Roti
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