Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, potato and small eggplant. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Potato and small eggplant is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Potato and small eggplant is something that I’ve loved my whole life.
Drain the potatoes, and let them cool briefly. Peel off the skins, and cut them in half lengthwise, then crosswise into ½-inch- thick half-rounds. Put the potato pieces in the salad bowl, and cover to keep them warm while you finish the eggplant and onions.
To begin with this recipe, we have to prepare a few ingredients. You can have potato and small eggplant using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Potato and small eggplant:
- Get 5 small brinjals
- Make ready 2 big sized potatoes
- Get 2 tomatoes
- Take 1 onion
- Get 4-6 pods garlic
- Get 1 " piece ginger
- Get 2 Green chilli
- Prepare 1 tsp cumin seeds
- Prepare To taste salt
- Get 1/4 tsp red chilli powder
- Prepare 1/2 tsp turmeric powder
- Make ready 1/2 tsp garam masala
- Get 1/2 tsp coriander seeds powder
- Take 1/2 tsp mango powder
- Get Cooking Oil for deep frying
Serve in a bowl topped with cooked onion and crumbled bacon. Working in batches, add the potatoes and cook until very crispy on both sides. Salt them when they come out of the pan. They should look like fat crispy potato chips.
Instructions to make Potato and small eggplant:
- Wash, peel and chop brinjals, potato, onion, garlic, ginger. Make a puree of tomato by grating.
- Heat oil in a karahi. Deep fry brinjals and potatoes and remove in a plate.
- Now remove excess cooking Oil from karahi leaving only 2 tb spoon in karahi. Put cumin seeds and when cumin seeds splutter put finely chopped ginger and garlic. Sauté for 30 seconds. Add onions and saute for 1 minute or till onion gets translucent. Add tomato puree and half of the salt, red chilli powder, turmeric powder and garam and mix well.
- Let this masala simmer on low flame. In the meanwhile mix mango powder, masala, coriander seeds powder and remaining salt red chilli in a plate and fill this masala in fried brinjal slits. Now mix brinjals and potato fries in masala karahi and mix well.
- Add 2 tb spoon of water and cook on low flame till oil leaves the karahi and all masala is coated/mixed thoroughly. Garnish it with coriander leaves.
- Serve hot with chapatti or parantha.
Shingle in half of the eggplant and potatoes. Lightly brush both sides with olive oil and sprinkle with salt. Saute onions in olive oil until translucent. From Madhur Jaffrey's World of the East Vegetarian Cooking. Of course the dish is good with eggplant too!
So that is going to wrap this up with this special food potato and small eggplant recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
