Indian Eggplant and Potatoes (Vangi Batata Bhaji )
(3.67 out of 5)
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Review This Recipe  | Indian Eggplant and Potatoes (Vangi Batata Bhaji ) – This stove top, simple, Indian eggplant recipe, has the distinct Indian fragrance while cooking, and only 20 minutes from start to finish! First fried, then boiled, this Indian eggplant recipe is delightful served with rice. Prep Time: 5 mins |
Ingredients to make Indian Eggplant and Potatoes (Vangi Batata Bhaji )
2 Eggplants, long & thin
2 Potato
3 Tomatoes
Salt To Taste
1 tsp Red chilli powder
1 tsp Corainder powder
1/2 tsp Garam masala
1 Pinch Turmeric powder
3 tbsp Oil
3 cups Water
1/2 tsp Sagar
2 tsp Corainder leaves
Directions to make Indian Eggplant and Potatoes (Vangi Batata Bhaji )
Step 1:
Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
Step 2:
Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
Step 3:
Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
Step 4:
Cover with a lid and simmer the heat. Cook until the vegetables are done.
Step 5:
Garnish with corainder leaves and serve hot with chapati or rice.
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