Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian (Gujarati)
Ingredients:
2 tablespoons oil
2 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
2 medium potatoes peeled and sliced
2 medium eggplants (brinjals or aubergines) sliced
4 tablespoons water
sugar and salt to taste
finely chopped coriander leaves to garnish
Instructions:
Heat oil in a pan for about 1 minute.
Add the tomatoes, spices and sugar to taste.
Add potatoes and eggplants.Cook for 2 minutes.
Sprinkle the water and salt. Mix well about 5 minutes (stirring mid-way) or till the vegetables are cooked.
Serve garnished with finely chopped coriander leaves.
TIPS:
Egglants which are light in weight are preferable.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal nu Pulav), white rice, or Indian bread (Roti).
