Saturday, 14 March 2015

Stir fried eggplant and potatoes

An easy stir fry with eggplant and potatoes. Mildly spiced and delicious side to serve with flavoured pilaff / rice.


  • 1 Cup thinly sliced eggplant or baby brinjals
  • 1 Large potato chopped into small cubes
  • 2 Tablespoon vegetable Oil
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Ural Dal
  • 1/2 Teaspoon Channa Dal
  • One sprig of curry leaf
  • 2 Dry Red Chilli
  • 1/2 Teaspoon Coriander powder
  • 1 Teaspoon Red Chilli powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/4 Teaspoon Pepper powder
  • salt to taste
  • a pinch of hing / asafoetida 


1. Wash eggplant, pat dry. Cut into quarters. Then slice it thinly lengthwise. Add 1/2 cup tap water to the sliced eggplant and set aside. Adding water will prevent them from changing color                                  

2. Peel potatoes and chop them into small cubes and set aside

3. In a pan, heat oil. When the oil is hot, add cumin seeds and let them splutter

4. Reduce the flame to low and add urad dal, channa dal and fry them until they are golden. Add curry leaves and broken red chillies and fry for few seconds

5. Switch off the flame and add coriander powder, chilli powder, turmeric powder, salt, hing and give it a stir

6. Add sliced brinjals , potatoes and mix everything together

7. Now turn on the flame and keep it on low. Leave the veggies in the pan for 15 to 20 minutes stirring occasionally

8. No need to add water. Let the brinjals get cooked on its own juice/ water

9. Serve hot as a side

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