Vangi Batata Rassa / Eggplant Potato Curry
Serving for -2 Ingredients Vangi / Eggplants - 2 (Cut them into medium sized cubes and put them in a water.) Potato -...
Serving for -2
Vangi / Eggplants - 2 (Cut them into medium sized cubes and put them in a water.)
Potato - 1 (Cut into cubes and put in a water.)
Onion - 1 (finely chopped)
Cloves of garlic - 3 (minced)
Red chili powder - 3/4 tsp
Goda Masala - 1 tsp (You can substitute this with garam masala.)
Turmeric powder - 1/4 tsp
Pinch of asafoetida
Tamarind pulp - 2 tbsp
Grated jaggery - 1 tsp
Roasted peanuts powder - 2 tbsp
Some Cilantro (finely chopped)
Oil - 2 tbsp
Curry leaves - 5-6
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
- Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida, and curry leaves. Let them splutter. Add chopped onion and saute till translucent. Add garlic and saute for few seconds.
- Add potato cubes, turmeric powder, red chili powder, goda masala and salt to taste. Mix this really well and cook for 2-3 minutes. Add 1 cup of water and cover the pan. Let the potatoes cook for 6-8 minutes. Keep stirring in between.
- Once the potatoes are 70% done, add eggplant cubes, grated jaggery and tamarind pulp. Cover the pan and let them cook for 3-4 minutes. Add some water if required. Finally, add chopped cilantro and roasted peanuts powder. Let the gravy simmer on low heat for 3-4 minutes. Serve hot with chapati or plain rice.