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Potato-Eggplant curry Yum
Potato-Eggplant curry
Course side dish
Cuisine andhra
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 4 Potatoes Medium size (or 10~12 small ones), cubed
  • 1 large (peeled) or 10 – 12 Eggplant baby (unpeeled), cubed
  • 1 Onion – medium, chopped
  • 3 chilies Green – chopped
  • 1 tsp Curry powder
  • to taste Salt
For tempering:
  • ½ tsp Chana dal
  • ½ tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 6 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Potatoes Medium size (or 10~12 small ones), cubed
  • 1 large (peeled) or 10 – 12 Eggplant baby (unpeeled), cubed
  • 1 Onion – medium, chopped
  • 3 chilies Green – chopped
  • 1 tsp Curry powder
  • to taste Salt
For tempering:
  • ½ tsp Chana dal
  • ½ tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 6 Curry leaves
Potato-Eggplant curry
Instructions
  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.
Recipe Notes

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