Potato & Eggplant Curry

Potato & Eggplant Curry

Ingredients:
• 1 cup oil
• 2 onions, chopped
• 2 tbsp ginger-garlic paste
• 4 tomatoes, chopped
• 3 green chilies, chopped
• 2 tbsp salt
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp crushed red chili
• 2 tbsp coriander powder
• 1 tsp cumin, coarsely crushed
• ½ cup water
• 1 kg eggplant (baingan), chopped
• 4 medium potatoes, chopped
• Fresh coriander for garnish

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Instructions:
1. Heat oil and fry onions:
Heat 1 cup of oil in a pan. Add chopped onions and fry until golden brown.
2. Add ginger-garlic paste:
Add 2 tablespoons of ginger-garlic paste and mix well.
3. Add tomatoes and chilies:
Add chopped tomatoes and green chilies. Mix well.
4. Add spices:
Add salt, red chili powder, turmeric powder, and crushed red chili. Mix thoroughly.
5. Add coriander and cumin:
Add coriander powder and coarsely crushed cumin. Stir well.
6. Add water:
Pour ½ cup of water and mix. Cook on low flame.
7. Cook eggplant:
Add chopped eggplant. Cook for 2–3 minutes, then cover and let it simmer on low flame for 5 minutes.
8. Add potatoes:
Add chopped potatoes. Cover and cook for 10 minutes on low flame until vegetables are tender.
9. Garnish and serve:
Add fresh coriander and extra green chilies on top. Serve hot with roti or rice.
Eggplant Curry

Ingredients / Ajzaa:
• 1 cup oil / 1 cup tail
• 2 onions, chopped / 2 pyaz, kati hui
• 2 tbsp ginger-garlic paste / 2 tbsp adrak-lehsan ka paste
• 4 tomatoes, chopped / 4 tamatar, kati hui
• 3 green chilies, chopped / 3 hari mirch, kati hui
• 2 tbsp salt / 2 tbsp namak
• 2 tbsp red chili powder / 2 tbsp lal mirch powder
• 1 tbsp turmeric powder / 1 tbsp haldi
• 1 tbsp crushed red chili / 1 tbsp kuti hui lal mirch
• 2 tbsp coriander powder / 2 tbsp dhania powder
• 1 tsp cumin, coarsely crushed / 1 tsp mota mota kuta hua zeera
• ½ cup water / aadha cup pani
• 1 kg eggplant, chopped / 1 kg baingan, kati hui
• 4 medium potatoes, chopped / 4 aloo, medium size me kati hui
• Fresh coriander for garnish / taaza dhania sajawat ke liye

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Instructions / Tareeqa:
1. Heat oil and fry onions / Tail garam karke pyaz fry karein:
Heat 1 cup oil in a pan. Add chopped onions and fry until golden.
Pan me 1 cup tail garam karein, do kati hui pyaz daal kar golden fry karein.
2. Add ginger-garlic paste / Adrak-lehsan daalein:
Add 2 tbsp ginger-garlic paste and mix well.
Adrak-lehsan ka paste daal kar achi tarah mix karein.
3. Add tomatoes and chilies / Tamatar aur mirch daalein:
Add chopped tomatoes and green chilies. Mix well.
Char tamatar aur teen hari mirch kati hui daal dein.
4. Add spices / Masale daalein:
Add salt, red chili powder, turmeric powder, and crushed red chili. Mix thoroughly.
Do tbsp namak, do tbsp lal mirch, 1 tbsp haldi, 1 tbsp kuti hui lal mirch daal kar mix karein.
5. Add coriander & cumin / Dhania aur zeera daalein:
Add coriander powder and coarsely crushed cumin. Stir well.
Do tbsp dhania powder aur 1 tsp mota mota kuta hua zeera daal dein.
6. Add water / Pani daalein:
Pour ½ cup water and mix. Cook on low flame.
Aadha cup pani daal kar neeche na lage is liye halka mix karein.
7. Cook eggplant / Baingan pakayein:
Add chopped eggplant. Cook 2–3 mins, then cover and simmer for 5 mins on low flame.
1 kg baingan daal kar 2–3 mins cook karein, phir 5 mins ke liye dhakkan de kar dam par rakhein.
8. Add potatoes / Aloo daalein:
Add chopped potatoes. Cover and cook for 10 mins on low flame until tender.
4 medium aloo daal kar 10 mins ke liye dhakkan de kar dam par rakhein.
9. Garnish & serve / Sajawat aur serve karein:
Add fresh coriander and extra green chilies. Serve hot with roti or rice.
Fresh dhania aur 3 hari mirch daal kar garma garam roti ke sath serve karein.
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