Eggplants and potatoes taste great together. Onion tomato paste adds that special flavour to the dish that you will start licking your fingers. This is one of the most cooked vegetable's eaten in North India.. The curry used in this vegetable is a fine blend of onion tomato paste and rich Indian spices. In the drive to eat variety food on most days we sometimes forget the daily simple dishes we grew up eating with. Our mothers just knew how to bring the perfect taste to simple food dishes.. Somedays it is just great to enjoy these simple side-dishes and be grateful to our loved ones who introduced the first taste to us.
How to eat it?
I love to eat it with my husband 😆
Ingredients
1 big eggplant 🍆
2 potatoes 🥔 cut in 2 inch length pieces
2 tbsp onion paste (Using 2 medium sized onions as here the onions are big in size.. You may chose according to your region)
1 large tomato paste ( If tomatoes are small make the paste using 2 tomatoes)
2 slit green chillis
1 tsp ginger paste
1/2 tsp turmeric powder
1 tsp coriander powder (I use home made #drypowders but you can take any brand of your choice)
1 tsp garam masala (I use home made but you can take any brand of your choice)
2 tbsp groundnut oil (use any other vegetable oil of your choice)
salt to taste
Recipe
👩🍳Heat the oil in a pan and add onion paste
👩🍳Once they begin to turn brown add tomato and ginger paste
👩🍳When oil starts getting separated from the mix, add all the dry ingredients
👩🍳Stir for 2 minutes and add the eggplant and potatoes
👩🍳Sprinkle little water and cook closed for 5-10 minutes
👩🍳Garnish with fresh coriander leaves if available
Total
10-15 min
😃😃😃 If you like the recipe or have any questions please consider writing a comment. It will help me and other readers who are looking for a recipe online. 😃 😃😃
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