Ringan Bateta nu Shaak - Video Recipe -Bengan Subzi - Eggplant & Potato Curry

By Bhavna's Kitchen · 35 min

Ingredients

Instructions

1. Fill a bowl with water to three-quarters full and add a little salt.
2. Roughly peel the eggplant, chop it roughly and put the pieces into the salted water.
3. Peel the potato completely, cut it into large chunks and add them to the water.
4. Roughly chop the tomatoes.
5. Heat the oil in a pressure cooker pot or saucepan over medium heat. Add the 3 dried red chilies and the mustard seeds, then take the pan off the heat.
6. Add the turmeric and red chili powder, stir, and return the pan to the stove.
7. Add the ginger, garlic, green chili, tomato, salt and asafoetida, and cook covered until the tomatoes are tender.
8. Add the coriander and cumin powder, the eggplant, the potato and the water.
9. Set some cilantro leaves and green garlic aside for garnish, then stir the rest into the pot.
10. Cook covered until all the vegetables are done.
11. Check for doneness. If needed, add a little water and cook further, then stir in the brown sugar.
12. Transfer to a serving plate, garnish with the reserved cilantro and green garlic, and serve with khichdi.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

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