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Indian Vegetarian Recipes

potato eggplant

Eggplant and Potato Curry
(Vagan Bateta nu Shak)

eggplant potato

Eggplants (also called Vagan in Gujarat) give a soft touch to potatoes (also called Bateta in Gujarat).
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Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Gujarati)


4 medium eggplants sliced
4 medium potatoes peeled and sliced
4 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
4 tablespoons oil
4 cups water
sugar and salt to taste
finely chopped coriander leaves to garnish
  1. Heat oil in a pan. Add the tomatoes, spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft.
  2. Add potatoes and eggplants. Fry again for about 5 minutes.
  3. Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.
    Garnish with finely chopped coriander leaves before serving.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).

Nutritional Information Per Serving:
CarbohydratesFiberProteinFatEnergy
46.12 grams 8.75 grams 5.6 grams 13.82 grams 322.75 calories

 
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