A great combination of brinjal and potato

Vangi Batata Bhaji

#myrecipe

By Rashi Maheshwari

Jan, 4th

700

Servings

4 persons

Cook Time

30 minutes

Ingredients

10 - 12

Ingredients

2 Eggplants, long & thin
2 Potato
3 Tomatoes
Salt To Taste
1 tsp Red chilli powder
1 tsp Corainder powder
1/2 tsp Garam masala
1 Pinch Turmeric powder
3 tbsp Oil
3 cups Water
1/2 tsp Sugar
2 tsp Corainder leaves

Instructions

Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
Cover with a lid and simmer the heat. Cook until the vegetables are done.
Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.

Notes/Tips

Eat it with naan or chapati's

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