Posted in Cuisine

Recipe – Potato Egg-plant

Preparation Time

Total         40 mins

Prep          10 mins

Cook          30 mins

Serves       4 people


Oil                                      3 tablespoons

1 large eggplant               Diced

2 large potatoes               Cut into cubes

1 large onion                      Julienne cut

2 large tomatoes              Cut into cubes

Salt                                          To taste

Cumin seeds                     1 teaspoon

Coriander powder           1 teaspoon

Turmeric powder             1/4 teaspoon

Red chilli powder             1/2 teaspoon

Garnish (OPTIONAL)       Fresh coriander (chopped), green chilli


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Heat cooking oil in a deep pan, on medium flame until it is hot.

Add onions & fry them until they are slightly soft and translucent.

Now add Cumin seeds, coriander powder, turmeric powder, red chilli powder and salt. Stir to mix everything well and then sauté for another 2 to 3 minutes.

Next add tomatoes and cook for few minutes until they get soft and make paste along with spices.

Then add potato cubes, stir & mix well. Sauté it for about 2 minutes.

TIP: If you like your egg-plant in the form of a paste then add it at the same time as potatoes. If you prefer eggplant cubes and formed like potatoes then add them 6-7 minutes after you add potatoes.

Sprinkle water on top of the vegetables and stir everything to mix well.

Cover the dish and cook it until the vegetables are done to your liking. Check occasionally and stir to prevent burning or sticking to the pan.

This is meant to be a dry dish so cook off any extra water.

Then garnish with chopped, fresh coriander and chillies.

You can serve it with rice or chapatis as you like. Pickles are a great optional add-on!


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