Potato-Eggplant curry

The potatoes from the garden ended up in my all-time favorite curry: Vankaya-Bangaladumpa kura. I would have used the tiny Indian eggplants if I had them on hand, but since I didn’t I used the American globe variety. Only problem with these gigantic eggplants is the thick skin (and the lack of taste), so I peeled the skin off and I think it makes the eggplant more palatable.

Potato-Eggplant curry
This dish does not have many ingredients and is quick & easy to put together. The garden fresh potatoes had light papery skin and cooked up in no time.
The potatoes from the garden ended up in my all-time favorite curry: Vankaya-Bangaladumpa kura. I would have used the tiny Indian eggplants if I had them on hand, but since I didn’t I used the American globe variety. Only problem with these gigantic eggplants is the thick skin (and the lack of taste...

Potato-Eggplant curry

Summary

Rate it!0050
  • Courseside dish
  • Cuisineandhra
  • Yield4~6 serving s 4~6 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Medium size Potatoes (or 10~12 small ones), cubed
4
Baby Eggplant (unpeeled), cubed
1 large (peeled) or 10-12
Onion – medium, chopped
1
Green chilies – chopped
3
Curry powder
1tsp
Salt
to taste
For tempering:
Chana dal
½ tsp
Urad dal
½ tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Curry leaves
6

Steps

  1. Heat 2tsp oil in a large sauté pan; add the tempering ingredients and once the seeds start sputtering add onions and sauté till softened and turn translucent, about 5 minutes.
  2. Next add the eggplant and potatoes; cover and cook on medium heat till both the veggies are tender, about 10 minutes.
  3. Add curry powder and salt. You can add ½ cup water of you think the curry is too dry. Cook for couple minutes. Serve with steamed rice and dal.
Potato-Eggplant curry
Potato-Eggplant curry
Similar Posts