Vaangi Batata Masala (Potato and Eggplant)
An exciting dish from Maharashtrian cuisine, prepared from brinjal and
potatoes. If you really like egg plant, try Vaangi Batata Masala, its
aussome. Vaangi Batata Masala is a mixed curry of eggplant and potatoes
seasoned with lot of Indian spices. Try it with Maharashtrian masala, it
tastes great.
Ingredients
- 500 gm: Potatoes
- 300 gm: Eggplant
- 75 gm: Chopped onions
- 25 gm: Ginger garlic paste
- 25 gm: Chopped tomatoes
- 10 gm: Chopped coriander leaves
- 05 gm: Cumin seeds
- 02 gm: Cinnamon
- 05 gm: Turmeric powder
- 10 gm: Chilli powder
- 10 gm: Coriander powder
- 10 gm: Cumin seeds powder
- 1 Lemon
- 50 gm: Oil
- Salt
Method
- Boil and dice potatoes into 2 inch pieces, fry and keep aside.
- Cut the eggplant in a similar way and fry until cooked.
- Heat the oil and add cumin seeds, when they crackle mix in the
cinnamon and onions, stir until translucent.
- Add the rest of the ingredients in the same sequence as mentioned
above, stirring after each ingredient has been added.
- Add the potatoes and the eggplant, simmer for 10 minutes.
- Squeeze in the lime juice and finish by checking the seasoning.
Serve hot garnished with coriander leaves.
