Tuesday, 5 March 2013




Potatoes- 2 cups(diced)

Aubergine/ egg plant- 1(medium sized, diced)

Onion- 1(finely chopped)

Tomatoes- 2(finely chopped)

Ginger- garlic paste- 1 tbspn

Turmeric powder- 1 tspn

Chilly powder- 1tspn

Garam masala- 1tspn

Oil- 2 tbspns

Salt to taste

Cilantro- to garnish


Heat the pan and add the oil. Add the ginger- garlic paste followed by onions. When the onions turn brown add the tomatoes.

Now add all the spices and salt. Mix all the ingredients. Cover the pan and cook under low fire for 2 minutes.

Add the aubergine and potatoes now. Give a gentle stir. Add a cup of water and let the vegetables cook for 15 minutes under low fire. Keep the pan closed with a lid.

Open the lid now and gently mash the potatoes and aubergine with the cooking spoon. Garnish with cilantro. Serve hot with rotis or chapatis.

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