Vangi Batata

Vangi Batata - A Gujarati Curry dish made with egg plants. Simple to make this easy Gujarati dish can be made ready in 20 minutes.

Recipe Ingredients

* Eggplants - 6
* Potatoes, peeled (small) - 250g
* Cooking Oil - 2 to 3 tbsp
* Onions (chopped) - 1
* Cumin Seeds - 1/2 tsp
* Mustard seeds - 1/2 tsp
* Sugar - 1 tsp
* Red Chilli Powder - 1 tsp
* Turmeric Powder - 1/2 tsp
* Coriander Powder - 1 tsp
* Garam Masala - 1/2 tsp
* Salt to taste

Preparation

Wash clean and dry the egg plants naturally. Cut each plant in to 4 pieces.

Take a medium size pan and heat oil in it. Once it is hot add cumin seeds and mustard seeds. As the seeds starts spluttering add onions and cut potatoes. Sauté them for 3 to 4 minutes or till the potatoes become little soft.

Add turmeric powder, red chilli powder, garam masala, coriander powder and stir fry for few minutes more. Add eggplants pieces and sugar and stir fry for 2 to 3 minutes.

Then add 2 cups of water and salt to the pan and cover it with a lid and let the dish simmer on medium flame for 10 to 15 minutes.

After 10 minutes, egg plants pieces will be soft. Take the pan off from the flame and serve hot after garnishing with coriander leaves.

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