Vaangi Batata Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 500 g - potatoes
  • 300 g - eggplant
  • 75 g - chopped onions
  • 50 g - oil
  • 25 g - ginger garlic paste
  • 25 g - chopped tomatoes
  • 10 g - chilli powder
  • 10 g - coriander powder
  • 10 g - cumin seeds powder
  • 10 g - chopped coriander leaves
  • 5 g - turmeric powder
  • 5 g - cumin seeds
  • 2 g - cinnamon
  • 1 lemon
  • salt to taste

How to Make Vaangi Batata Masala

  • Boil and dice potatoes into 2 inch pieces, fry and keep aside.
  • Cut the eggplant in a similar way and fry until cooked.
  • Heat the oil and add cumin seeds. When they crackle mix in the cinnamon and onions, stir until translucent.
  • Add the rest of the ingredients in the same sequence as mentioned above, stirring after each ingredient has been added.
  • Add the potatoes and the eggplant, simmer for 10 minutes.
  • Squeeze in the lemon juice and finish by checking the seasoning.
  • Serve hot garnished with coriander leaves.

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